BEEF RENDANG CURRY WITH ROAST PUMPKIN
“I love eating this curry with roasted Kuri pumpkin wedges. The skin is thin and soft when cooked and the sweet flesh works beautifully with the earthy, mild curry. As with all curries, this one tastes even better the next day.
Make a big batch and freeze the leftovers.”
Serves 8
EASY
GREAT VALUE
Preparation: 45 minutes Cooking: 3 hours
Woolworths free-range stewing beef on the bone 1.5 kg, cut into 5 cm pieces vegetable oil 4T
Woolworths prepared chilli, ginger and garlic 2 punnets onions 2, chopped
Woolworths lemongrass paste 1t ground turmeric 2T cardamon pods 2 t, crushed star anise 2 cinnamon sticks 2 ground cinnamon 1T coconut cream 1 x 400 ml can water 2 cups
Woolworths dried lime leaves 4 caster sugar 2t desiccated coconut 30 g, toasted salt, to taste
Woolworths small Kuri pumpkins 3, cut into even wedges olive oil 3T sea salt and freshly ground black pepper, to taste
Woolworths fully cooked coconut jasmine rice 2 x 250 g sachets red chilli, chopped, to garnish coriander, to garnish
1 Brown the beef in the oil in batches in a large cast-iron pan. Once browned all over, remove from the pan. 2 Place the chilli, ginger, garlic, onions and lemongrass in a food processor. Add a splash of water and blend to make a rough paste. 3 Using the same pan, cook the paste over a mediumlow heat for 5 minutes until softened and fragrant. 4 In a separate pan, toast the spices, then fold through the onion paste. Fry for a further 1–2 minutes, then add the coconut cream, water and lime leaves. Bring to a simmer, then add the beef, caster sugar and coconut. Cover and simmer slowly on the stovetop or place in the oven at 160°C for 2–2½ hours, stirring every 45 minutes or so until the meat is tender. Remove from the oven and allow to rest. 5 During the last hour of cooking the curry, place the pumpkin wedges on a baking tray, drizzle with olive oil, season and roast for 1 hour, or until soft and caramelised. Scoop off any excess oil from the curry, check the seasoning and serve with the warm coconut rice and roast pumpkin. Garnish with the chilli and coriander.
Cook’s note: The curry is also delicious served with toasted rotis.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Diemersdal Chardonnay