Beef curry in pumpkin shells
We used sweet dumpling pumpkins in this recipe.
INGREDIENTS
2 tablespoons vegetable oil
1.5kg beef rump steak, chopped
1 medium (150g) onion, sliced
2 cloves garlic, crushed
2 tablespoons red curry paste
1 & 1/2 cups (375ml) beef stock
3 teaspoons cornflour
1 & 1/2 tablespoons water
1 tablespoon chopped fresh coriander leaves
8 small (450g) pumpkins
METHOD
Heat half the oil in pan, add beef in batches, cook until browned, remove. Heat remaining oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add paste, cook, stirring, until fragrant. Return beef and any juices to pan, add stock, simmer, uncovered, 10 minutes. Stir in blended cornflour and water, stir over heat until mixture boils and thickens slightly. Stir in coriander.
Cut tops from pumpkins, scoop out seeds. Prick pumpkins and tops all over with skewer. Boil, steam or microwave pumpkins and tops separately until tender. Divide beef mixture among pumpkins, replace tops. Place pumpkins on oven tray. Bake, uncovered, at 180°C about 15 minutes or until heated through.
Serves 8.
Recipe can be prepared a day ahead.
Storage: Covered, in refrigerator.
Freeze: Beef mixture suitable.
Microwave: Pumpkins suitable.
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