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Pumpkin & Beef Curry
A Lambert Produce Recipe

Pumpkin & Beef Curry Recipe

This dish is comfort food made healthy!





  • 2 garlic cloves, crushed
  • 2 tsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 long red chilies, deseeded and chopped
  • 2 red onions, finely chopped
  • 2 tsp olive oil
  • 500g lean beef blade steak, trimmed and diced
  • 400g canned diced tomatoes
  • 1 cup beef stock
  • 300g pumpkin, peeled and coarsely chopped
  • 1 large zucchini, roughly chopped
  • ¼ cup coconut milk
  • 120g fresh baby spinach
  • Fresh coriander sprigs, to serve
  • 2 cups steamed rice, to serve


1. Place the garlic, ginger, turmeric, ground coriander, cumin, chili, and half the onion in a blender. Blend until a coarse paste forms.

2. Heat 1 teaspoon of the olive oil in a large saucepan over high heat. Cook the beef in batches, stirring until browned. Transfer to a plate.

3. Heat the remaining oil in the pan over medium heat. Add the remaining onion and cook until softened. Add the spice paste from the blender and stir until aromatic.

4. Return the beef to the pan along with the diced tomatoes and beef stock. Bring to a boil, then reduce to a simmer. Cover and cook over low heat for 1½ hours.

5. Add the pumpkin and simmer, uncovered, for 15 minutes. Add the zucchini and 2 tablespoons of coconut milk, cooking until the pumpkin is tender. Season with salt and pepper. Stir through the spinach and top with the remaining 1 tablespoon of coconut milk. Sprinkle with fresh coriander sprigs. Serve with steamed rice. Enjoy!