Creamy slow cooker beef and pumpkin curry

If you’re looking for a recipe with all the flavour but none of the hard work than you have to try out this super simple beef and pumpkin curry! With the help of the slow cooker, this mouthwatering Indian-inspired dish can be whipped up with just ten minutes preparation time.

All you have to do is get all of your ingredients together and throw them in the bowl of the slow cooker for a super flavoursome and easy meal! Serve it up with some white fluffy rice and a side of naan bread and you’re good to go!

Ingredients

• 1 tablespoon peanut oil
• 1 tablespoon finely chopped fresh ginger
• 80g (1/3 cup) rogan josh curry paste
• 1.5kg beef chuck steak, cut into 4cm pieces
• 400g can chopped tomatoes
• 250ml (1 cup) chicken style liquid stock
• 1 sprig fresh curry leaves, plus extra, to serve
• 600g peeled, deseeded pumpkin, cut into 3cm pieces
• 1 tablespoon cornflour
• 270ml can coconut cream
• Steamed rice, to serve

Method

1. Heat oil in large saucepan over high heat. Add the ginger and cook, stirring, for 1 minute or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add beef and cook, stirring for 5 minutes or until well coated.
2. Transfer beef mixture to bowl of a slow cooker. Add the tomato and stock. Stir to combine. Add the curry leaf. Cover and cook on High for 5 hours or until the beef is tender. Add the pumpkin. Cover and cook for a further hour or until pumpkin and beef is tender.
3. Place the cornflour and 80ml (1/3 cup) coconut cream in a small bowl and stir to combine. Add to the slow cooker and cook, with the lid removed, for 10 minutes or until thickened.
4. Divide the curry among serving plates. Drizzle with some of the remaining coconut cream. Serve with rice and topped with extra curry leaves.