BEEF AND MASSAMAN PUMP­KIN PEANUT CURRY

The Invercargill Eye - - COMMUNITY COOKBOOK - With minted cu­cum­ber rib­bons Massaman pump­kin peanut curry Beef Minted cu­cum­ber rib­bons

Prep: 25 min­utes Cook: 25 min­utes Serves: 2

tea­spoon oil, for cook­ing (or use spray oil)

red onion, finely diced

11⁄ tea­spoons finely grated gin­ger

11⁄ tea­spoons massaman curry paste (store bought)

1 tea­spoon curry spices (see recipe be­low)

200g peeled pump­kin, diced 1-2cm

40g bul­gur wheat

1-2 sil­ver­beet leaves, leaves re­moved from white stalks, both thinly sliced (or use baby spinach leaves)

1 cup wa­ter

cup chicken, veg­etable or beef stock

tea­spoon salt 11⁄ tea­spoons soy sauce head cau­li­flower lemon cup nat­u­ral unsweet­ened yo­ghurt

11⁄ tea­spoons smooth peanut but­ter

275g lean beef steaks (like rump, sir­loin or eye fil­let) (at room tem­per­a­ture)

tea­spoon oil, for cook­ing (or use spray oil)

tea­spoon massaman curry paste (store bought)

1 Le­banese cu­cum­ber (or

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