Great way to squander a single component. This really can be a fantastic Beef and pumpkin curry plus a few among my favorites. If you're concerned about the nutritional worth of some of the dishes, then avoid being. Although it can be low in calories, though you are not finding much nutritional value from this , it won't sustain you personally, and you'll just wind up hungry once again and again eating a lot more energy than you otherwise would need. Diet facts labels inform you what's in the meals you eat. This makes it possible to determine if you have a vibrant diet. Each and every recipe we all share has to get an ingredient tag. Some recipes also provide nutritional fact details. The component tag lists the exact number within the area under. They're recorded for each serving as a percentage of the daily price.

No matter if you are planning an elaborate menu or only planning ahead for tomorrow Beef and pumpkin curry. This recipe comes from several years of playing at the kitchen. I find that including a couple ingredients to your recipe adds thickness into what is ordinarily dull. You might well be searching for lighter food items to make with your leftovers. Great and light Beef and pumpkin curry perfect for post-vacation. The elements in this recipe make your tongue pounding, also are very waist-friendly once you need a'bite' following a busy holiday. Employing a few substances as choices, this soup is loaded using a fall and hot flavor which produces it creamy. The perfect Beef and pumpkin curry to warm up you on cold winter months. Best for making use of leftover. Serving size are a important component in your daily diet . You should compare the exact sum of the food that you typically eat into the serving size recorded on the label. Eating big parts or portions may result in fat gain.

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How to make Beef and pumpkin curry

Yield = 4
Prep time: 0:25
Cook time: 0:35
Total time: 1:00

Ingredients

  • 2 tablespoons vegetable oil
  • 500g diced beef
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 1/4 cup korma curry paste
  • 600g jap pumpkin, peeled, diced
  • 1 red capsicum, chopped
  • 400g can diced tomatoes
  • 1/2 cup Massel beef stock
  • Steamed Basmati rice, to serve

Method

  • Step 1 Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add one-third of the beef. Cook for 2 minutes or until seared. Transfer to a bowl. Repeat in 2 batches with oil and remaining beef.
  • Step 2 Add remaining oil to saucepan. Add onion and garlic. Cook for 1 to 2 minutes or until softened. Add curry paste and cook, stirring, for 30 seconds or until aromatic. Return beef and juices to pan. Stir in pumpkin, capsicum, tomatoes and stock.
  • Step 3 Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove lid and cook for a further 10 to 15 minutes or until meat is tender and sauce has thickened. Season with salt and pepper. Serve with steamed rice.