Pumpkin and Zucchini Beef Curry


15 Mins Prep + 2 Hours 15 Mins Cooking

tuna and zucchini slice

Serves 4 I Per serve: 1544 Kj (367 cal)



2 garlic cloves crushed

2 tsp fresh ginger, crushed

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

2 long fresh red chillies, deseeded, chopped

2 red onions, finely chopped

2 tsp olive oil

500g chuck steak, trimmed, cut into 3 cm pieces

400g can diced tomatoes

250ml (1 cup) salt reduced beef stock

300g peeled pumpkin, coarsely chopped

1 large (or 2 small) zucchini, coarsely chopped

60ml (¼ cup) reduced-fat coconut milk

120g baby spinach

150g (1 cup) steamed brown rice & quinoa rice, to serve


  1. Process garlic, ginger, turmeric, ground coriander, cumin, chilli and half the onion in food processor until a coarse paste forms.
  2. Heat 1 tsp oil in a large saucepan over high heat. Cook beef, in 2 batches, stirring, for 2-3 minutes, until browned. Transfer to a plate.
  3. Heat remaining oil in pan over medium heat. Add remaining onion and cook, stirring for 3-4 minutes or until softened. Add spice paste and stir for 2 minutes or until aromatic.
  4. Return beef to pan with tomato and stock. Bring to the boil. Simmer, covered, over low heat for 1½ hours. Add pumpkin. Simmer, uncovered, for 15 minutes.
  5. Add zucchini and 2 tbs coconut milk and cook for 5 minutes, until pumpkin is tender. Season, Stir through spinach. Drizzle with remaining 1 tbs coconut milk. Serve with brown rice & quinoa
DinnerRuth Burton