INGREDIENTS
Beef and pumpkin curry
2 tbsp olive oil
1 brown onion, diced
3 garlic cloves, crushed
3 cm piece ginger (15 g), grated
1.5 kg diced stewing beef
140 g Rogan Josh curry paste
1 x 400 g tin diced tomatoes
400 ml beef stock
1 sprig fresh curry leaves
1 tsp cornflour
100 g coconut cream
600 g pumpkin, diced
Turmeric rice
35 g butter
1 cm piece ginger (5 g), grated
Salt flakes
2 garlic cloves, crushed
1 tsp ground turmeric
1 bay leaf
½ tsp coriander seeds
6 cardamom pods, crushed
6 cloves
1 cinnamon stick
1 star anise
300 g (1 ½ cups) basmati rice, rinsed
375 ml (1 ½ cups) water
Garnish
Fried curry leaves
Coconut cream, extra
METHOD
Beef and pumpkin curry
- Heat the oil in a gourmet oven dish on medium-high heat, induction setting 7. Add the onion and cook for 5 minutes. Add the garlic and ginger cook for a further 2 minutes.
- Add the beef and brown for 5 minutes. Add the curry paste and cook for a further 3 minutes.
- Add the tinned tomatoes, beef stock and curry leaves and heat until simmering.
- Place the dish into the combi steam Pro oven and select Combi mode: Fan Plus at 130°C + 85% moisture + 2 hours 30 minutes.
- Mix the cornflour into the coconut cream and stir into the curry, along with the diced pumpkin and return to the Combi for a further 40 minutes.
- Top with chopped curry leaves and drizzle with extra coconut cream to serve.
Turmeric rice
- Place the butter and spices in an unperforated steam container and palace into the steam oven. Steam at 100°C for 3 minutes.
- Add the rice and water, stir and Steam at 100°C for a further 18 minutes.
- Remove from the oven and season to taste before serving with the curry.
Alternative appliance methods
Oven
- The curry can be cooked, covered, in the oven on Fan Plus at 150°C.
Gourmet warming drawer
- Place the curry, covered in the gourmet warming drawer on cook level 5, and cook for 5-6 hours, or until the meat is tender.
Induction cooktop
- Cook the curry, covered, on a low setting, induction setting 3, for 2 hours and 30 minutes or until tender.