Pulled Beef & Pumpkin Massaman Curry
This super speedy curry recipe is the perfect solution for a quick 'n' easy weeknight dinner.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups boiling water
Curry
- 1 brown onion diced 1cm
- 2 carrots diced 2cm
- 200 g green beans cut in half
- 1 drizzle oil
- 200 g diced pumpkin
- ¼ tsp salt
- 2 tsp massaman curry paste
- 1 tsp garam masala
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp onion powder
- 1 tsp garlic powder
- 2 tsp beef stock powder
- 400 ml coconut milk
- 300 g pulled beef
- 1 cup water
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 50 g baby spinach
Instructions
- Before you start, bring a half full kettle to the boil.
- Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- Prep onion, carrot and beans.
- Heat oil in a large, deep fry-pan on medium-high heat. Cook onion, carrot, pumpkin and salt for about 5 minutes, until browned. Add curry paste, spices and ¼ cup coconut milk and cook for 1-2 minutes, until fragrant.
- Add pulled beef, remaining coconut milk and water measure to pan. Bring to a simmer and cook for about 5 minutes. Add beans and cook a further 3 minutes, until thickened. Stir through fish sauce, soy sauce and spinach and season to taste with salt and pepper
- Serve rice topped with curry.
