Beef & pumpkin curry recipe

Beef & pumpkin curry recipe


A beef and pumpkin curry recipe is a hearty and satisfying meal that’s perfect for cooler weather. The tender beef is simmered in a spicy, fragrant sauce that’s been loaded up with sweet pumpkin pieces. The combination of flavors and textures is truly delicious, making this recipe an instant classic.


  • 1 pound beef (stew meat or chuck roast), cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 2 cups pumpkin, peeled and cubed
  • 1 can (14 ounces) coconut milk
  • 1 cup water or beef broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)


  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Add the cubed beef to the pot and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
  3. Add the chopped onion to the pot and cook until softened, about 3 minutes.
  4. Add the garlic and ginger to the pot and cook for 1-2 minutes more, stirring constantly.
  5. Add the curry powder and ground cumin to the pot and stir to combine, cooking for another minute.
  6. Add the cubed pumpkin to the pot and stir to coat with the spices. Cook for 2-3 minutes, until the pumpkin starts to soften.
  7. Add the beef back to the pot and stir to combine.
  8. Pour in the can of coconut milk and 1 cup of water or beef broth. Season with salt and pepper to taste.
  9. Bring the mixture to a simmer and reduce the heat to medium-low.
  10. Cover the pot and let the mixture simmer for 45-60 minutes, or until the beef is tender and the pumpkin is cooked through.
  11. Remove the lid from the pot and let the curry simmer for another 10-15 minutes, or until the sauce has thickened slightly.
  12. Taste the curry and adjust the seasoning if necessary.
  13. Serve the beef and pumpkin curry hot, topped with fresh cilantro if desired.

Cooking tips

  • To save time, you can use pre-cubed beef stew meat instead of cutting your own.
  • If you prefer a spicier curry, you can add 1-2 teaspoons of red chili flakes or a diced chili pepper to the pot when cooking the onion.
  • If you have leftovers, the curry will keep in the fridge for 3-4 days or in the freezer for up to 3 months.


Beef and pumpkin curry is a fantastic dish to make when you want something warm and hearty for dinner. The combination of tender beef and sweet pumpkin, mixed with spicy curry powder and fragrant spices like ginger and cumin, is a truly delicious and satisfying experience. With these simple ingredients and steps, you can whip up a batch of beef and pumpkin curry tonight and enjoy it for days to come. Bon appétit!

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