Beef & Pumpkin Curry

Ingredients

• 1 large onion, finely chopped
• 2 tbsp vegetable oil
• 500g beef, cubed
• 500g pumpkin, peeled and cubed
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder (adjust to taste)
• Salt and pepper, to taste
• 1 cup tomato puree
• 400ml coconut milk
• 1 cup water or beef broth
• Cooked rice, for serving
• Fresh basil leaves for garnish
• Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes, until it becomes translucent.
• Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
• Add the beef cubes to the pot, season with salt and pepper, and cook for 6-8 minutes until the beef is browned on all sides.
• Add the ground cumin, coriander, turmeric, cinnamon, and chili powder. Stir well to coat the beef in the spices, and cook for 1-2 minutes until the spices are fragrant.
• Stir in the tomato puree and cook for 1 minute, then add the water (or beef broth). Bring to a simmer, cover with a lid and let simmer on low heat for about an hour.
• Add the cubed pumpkin to the pot along with the coconut milk. Stir to combine, cover with a lid, and let it simmer for another hour, or until the beef is tender and the pumpkin is cooked through
• Taste and adjust seasoning if needed. Serve the curry over cooked rice, and garnish with fresh basil leaves