This deliciously sweet and mild Beef & Pumpkin Curry has been a regular in The 4 Blades kitchen for about a year, but we have been trying to get it right for you… so here it is! It was featured in our Pumpkin episode on the podcast – Episode 56.
This pumpkin curry Thermomix recipe is a variation of the Beef Rendang curry that was in the old EDC (the book that comes with a Thermomix purchase)… with tweaks to make it Paleo-friendly and Whole30 compliant, and quite a bit easier!
It’s an easy meal that is ready in less than an hour and freezes well. We love it because it gives us a good serve of veggies, especially when served with Mock Rice.
If you like a hotter curry, try adjusting the type or number of chillies used, along with the amount of ground pepper used.
Beef & Pumpkin Curry
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 6-7
Description
This pumpkin curry recipe is an easy meal that is ready in about an hour and freezes well. It gives a good serve of veggies, especially if served with cauliflower rice, as the pumpkin actually simmers down to become the sauce. If you like a hotter curry, try adjusting the type or number of chillies used, along with the amount of ground pepper used. Check out the bottom of the recipe for handy freezer tips.
This deliciously sweet and mild Beef & Pumpkin Curry has been a regular in The 4 Blades kitchen for about a year, but we have been trying to get it right for you… so here it is! This recipe is a variation of the Beef Rendang curry that was in the old EDC (the book that comes with a Thermomix purchase)… with tweaks to make it Paleo-friendly and Whole30 compliant, and quite a bit easier!
This recipe was featured in Episode 56 of The 4 Blades podcast: Pumpkin Thermomix Recipes.
Recipe Tester Feedback: “Very tasty. Mild flavour. Perfect for families where kids prefer less heat! Excellent veggie quantities.” –Wendy
No: Gluten / Dairy / Egg / Nuts
Ingredients
- chilli – 1, red (choose one that suits your heat preference)
- ginger – 2.5 cm piece, peeled
- garlic clove – 1, peeled
- onion – 1, peeled and quartered
- turmeric – 1 tsp
- coconut oil – 20g
- cinnamon – 1 tsp, ground
- salt – 2 tsp
- pepper – 1 tsp, black, ground
- coconut milk – 200g
- desiccated coconut – 60g
- diced beef – 700g
- pumpkin – 500g, diced
- zucchini – 250g, sliced
Instructions
- Add the chilli (1), ginger (2.5cm piece), garlic clove (1), onion (1) and turmeric (1 tsp) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add oil (20g). Program 6 minutes / Steaming Temperature / Reverse+Speed 1.
- Add cinnamon (1 tsp), salt (2 tsp), pepper (1 tsp), coconut milk (200g) and desiccated coconut (60g). Program 5 minutes / 100C / Speed 3.
- Add beef (700g) and pumpkin (500g) to the bowl. Program 45 minutes / 100C / Reverse+Speed 1.
- Add zucchini (250g). Program 5 minutes / 100C / Reverse+Speed 1.
- Serve immediately.
Notes
Can be frozen
Freezer Tip:
– Portion this dish into airtight containers before freezing. Thaw and reheat before eating.
Keywords: Free Thermomix Recipes, Lower Carb, Lunch & Dinner Thermomix Recipes
Hi, I am making this for my hubby (as I don’t eat meat). It seems the pumpkin has disintegrated into the sauce Is this right? It’s my first time making it. Smells good though. Thanks
Perfect!
Tastes great and so easy to make.
Awesome to hear!
This is really really yummy! Thanks so much for the recipe, I’ve made it twice now and hubby and kids all love it. Love how the pumpkin becomes the sauce so it is well hidden!
It will be a regular on our dinner rotations.
Thanks again 🙂
That is so good to hear Steph! We love the sneaky pumpkin too, and it adds a delicious sweetness!
Is 200ml liquid really sufficient for 700g meat?! I’m going to substitute pumpkin with butternut squash as couldn’t get it. Hope this works too..
The pumpkin completely dissolves to create the sauce. Butternut squash / pumpkin is totally fine. 🙂
Yes- i was impressed how much liquid there was. Beef was till quite tough after 45 mins so have just set it off for another 15mins…hoping that does the trick!
My partner is not a big fan of coconut can I substitute it with anything, thanks so much.
Hi Cheryl! It really adds a bit of texture – could try with some almond meal if you prefer!
This was delicious. I reduced the salt to 1 teaspoon and pepper to 1/2 teaspoon. Will definitely make this again..
Oh that’s great to hear, thanks Cathy!