Description
A hearty, aromatic curry featuring tender beef simmered in warm spices, served with homemade garlic naan and roasted spiced pumpkin for a cozy fall meal.
Ingredients
Scale
For the Crust:
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1 cup coconut milk
- 2 cups pumpkin, cubed
- 2 tbsp olive oil
- 1 tsp garam masala
- Salt and pepper to taste
- For the naan: 2 cups all-purpose flour, 1 tsp baking powder, 1/2 cup yogurt, 2 cloves garlic, minced, 2 tbsp melted butter
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Season beef with salt, pepper, and 1 tbsp curry powder. Heat oil in a large pot and brown beef on all sides, then remove and set aside.
- In the same pot, sauté onion until soft. Add garlic, ginger, remaining curry powder, cumin, coriander, and turmeric. Cook for 1-2 minutes until fragrant.
- Return beef to pot. Add diced tomatoes and beef broth. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours until beef is tender.
- While curry simmers, toss pumpkin cubes with olive oil, garam masala, salt, and pepper. Roast at 400°F for 25-30 minutes until golden and tender.
- For the naan, mix flour, baking powder, yogurt, and garlic with water to form a dough. Divide into balls, roll out, and cook in a hot skillet until puffed and golden, brushing with melted butter.
- Stir coconut milk into the curry and simmer for 10 more minutes. Adjust seasoning with salt and pepper.
- Serve curry over roasted pumpkin, with garlic naan on the side, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.