Red Beef Pumpkin Curry

The ingredient of Red Beef Pumpkin Curry

• 2 tbsp vegetable oil
• 2 tbsp chopped roomy ginger
• 1 2kg beef steak like round steaks cut into large cubes
• 3 tbsp 60g bought red curry paste
• 1 425g can diced italian tomatoes
• 1 400g can coconut milk
• 250ml 1 cup water
• 2 tbsp fish sauce
• 6 fresh kaffir lime leaves
• 700g jap pumpkin deseeded peeled cut into large pieces
• 2 tbsp vegetable oil extra
• 2 tbsp chopped open coriander
• cooked white long grain rice to assistance

The Instruction of red beef pumpkin curry

• heat oil in a large heavy based saucepan more than high heat ensue ginger and cook stirring for 1 minute or until aromatic ensue beef and cook stirring for 2 minutes or until browned all over transfer to a bowl and set aside
• amass curry epoxy resin to pan cook stirring for 1 minute or until aromatic amass beef tomatoes coconut milk water fish sauce and lime leaves and bring to the boil edit heat to medium low and simmer covered stirring occasionally for 1 1 2 hours or until sauce thickens slightly
• meanwhile preheat oven to 200u00b0c place pumpkin in a roasting pan and drizzle in the manner of extra oil bake in preheated oven uncovered for 30 minutes or until longing and golden brown set aside
• build up pumpkin and coriander to beef curry and work up gently over low heat until furious through see freezing note below promote like rice

Nutritions of Red Beef Pumpkin Curry

calories: 842 475 calories
calories: 53 grams fat
calories: 23 grams saturated fat
calories: 20 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 69 grams protein
calories: 186 milligrams cholesterol
calories: 1649 97 milligrams sodium
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calories: nutritioninformation