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This slow-cooked dish is brimming with flavour and goodness. Super easy to cook, it’s also a fantastic way to get your vitamins and minerals!


  • For: 6
  • Preparation: 15 min
  • Cooking: 6 h 30 min
  • Ready in: 6 h 45 min


  1. Heat the vegetable oil in a large saucepan over high heat. Add the ginger and curry paste and cook, stirring continuously for around 1 minute. Then add the beef and cook, stirring continuously for 5 minutes or until well coated.
  2. Put the beef and paste mixture into the bowl of your slow cooker. Add the tomatoes and vegetable stock and give the mix a good stir and then add the curry leaves. Cover and cook on the high setting for 5 hours or until the beef is tender. Add the pumpkin, then cover and cook for another hour or until the pumpkin is cooked through.
  3. Put the cornflour and 80 ml of the coconut cream in a bowl and mix thoroughly. Add to the slow cooker and cook with the lid off for around 10 minutes or until the mixture has thickened.
  4. Serve the curry on plates and drizzle with coconut cream. You can serve this mouthwatering dish with plain steamed rice and a sprinkling of curry leaves for garnish.