Although Halloween is over for another year, I still have tons of homegrown pumpkins to use up so I decided it was time for curry night in our house. This is a Thai inspired curry with coconut milk added at the end to intensify the flavour and add a layer of richness to the dish, ideal for this time of year as the evenings start to cool down. I hope you like it as much as we do.
Coriander beef, pumpkin and chilli curry
1 kg cubed beef steak
2 tsp ground coriander
2 tsp freshly ground black pepper
2 tsp salt
4 long green chillies, chopped
1 onion, roughly chopped
3 cm cube root ginger, pealed
2 large garlic cloves, chopped
4 tomatoes, chopped
2 tbs tomato puree
1 bunch fresh coriander
4 tbs sunflower oil
500 g butternut pumpkin, peeled, seeded and cubed
125 ml coconut milk, plus extra to drizzle
turmeric rice and lime pickle, to serve
Place the beef in a bowl and add the ground coriander, black pepper and half the salt, stir well to coat meat and set aside until required.
Place the chillies, onion, ginger, garlic, tomatoes, tomato puree and all but a few sprigs of the coriander, roughly chopped, in a blender with 1 teaspoon salt and blend until smooth.
Heat the oil in a non-stick frying pan fry the beef in batches in a flameproof casserole until browned, removing with a slotted spoon. Add a little extra oil to the pan if needed and add the paste, fry briefly until fragrant, then return the beef to the pan.
Bring to the boil, cover a simmer over a very low heat for 11/2 hours. Add the pumpkin to the pan, cover and cook for a further 30 minutes until the beef is tender and the pumpkin mushy. Add the coconut milk and simmer gently for a few minutes until thickened.
Garnish the curry with the remaining coriander sprigs, drizzle over a little extra coconut milk and serve with turmeric rice and lime pickle.