Just in time for Halloween, this Savory Beef and Pumpkin Curry is the perfect recipe for pumpkin season. One of my favourite ways to use up the scooped out pumpkin after making Jack-O’-Lanterns is to create excitingly flavoured curries! This recipe is comfort food at it’s best, combining tender beef chuck, chunks of pumpkin and deliciously spiced curry sauce. Serve alongside boiled rice to balance the mild spice and heat of the rich curry.
What’s in chief hot and spicy duck curry powder?
Coriander, tumeric, cumin, fenugreek, black cumin, aniseed, chillies and salt.
- Duck Curry Seasoning is the secret seasoning which provides an incredible amount of added flavour and spice to this dish. This recipe also works great with regular curry powder if duck curry seasoning is unavailable.
- Be careful not to overcook the beef during the prepping process, the beef will be also cooked within the stew.
- I love using chicken bouillon as a salt substitute in this recipe as it adds extra flavor whilst also seasoning the dish.
- The reason to sear the beef before placing into stew is to caramelize the meat and amplify the savory flavors.
- Do not stir the pumpkin too much or it will break up.
- 3 cups pumpkin, chopped into medium-sized pieces
- 1 lb beef chuck – cut into medium-sized pieces
- 3 scallions
- 1 onion
- 4 cloves garlic, finely chopped
- Chicken Bouillon or Chicken stock cubes
- Pinch of sugar
- ¼ tsp black pepper
- 2 tablespoon vegetable oil
- 1tablespoon curry powder
- 1 tablespoon chief hot + spicy duck curry powder (made into a paste by adding 1 tsp water and stirring)
- ¼ cup water
- 2 sprigs thyme
- Prep: Cut beef chuck into medium-sized pieces then wash. Season with Chicken Bouillon or salt, thyme and black pepper.
- Place a pot on a medium-high heat and sauté the beef for 3-4 minutes. Sear the beef on both sides then add ¼ cup of water to cover the beef. Bring the beef to a boil and cook for 10-15 minutes, until tender.
- While the beef is cooking, place oil into a second pan. Turn the pan onto a medium-high heat, sauté the onions and garlic. Then add the curry paste and cook for 1-2 minutes, mixing to prevent burning.
- To the pan add the pumpkin and sauté for 3-4 minutes. Then add the beef chuck and water, bring to a simmer.
- Add salt or chicken bouillon to taste, black pepper and pinch of sugar.
- Cook the curry for 15 minutes, until the pumpkin is softened
- Garnish with chopped scallions and serve.