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Photo of Beef and pumpkin rendang curry by WW

Beef and pumpkin rendang curry

Total Time
2 hr 10 min
20 min
1 hr 50 min
This traditional Indonesian dish is extra scrumptious when slow cooked. Great for a mid-week meal.


Red onion

1 medium, chopped

Fresh red chilli

3 whole, (small), chopped

Fresh lemongrass

1 piece(s), pale section only, finely chopped

Fresh ginger

1 tbs, finely grated

Ground cumin

1 tbs

Fresh coriander

2 tsp

Ground turmeric

1 tsp


2 clove(s), finely chopped

Olive oil

2 tsp

Powdered coconut milk

1 tbs

Beef chuck steak, raw

600 g

Beef stock

2 cup(s), (500ml)

Butternut pumpkin

650 g, (buy 800g), chopped

Green string beans

200 g, cut into 5cm lenghts

Kaffir lime leaves

2 individual, finely shredded


  1. Process onion, chilli, lemongrass, ginger, cumin, coriander, turmeric and garlic in a food processor until smooth.
  2. Heat oil in a large saucepan over high heat. Add onion mixture and cook, stirring, for 1 minute or until fragrant. Add milk powder and stir to combine. Add beef and stock and bring to the boil. Reduce heat and simmer, covered, for 1¼ hours or until beef is tender.
  3. Add pumpkin and cook, covered, for 20 minutes or until tender. Add beans and cook for 2 minutes or until tender. Serve sprinkled with lime leaf.


SERVING SUGGSTION: Steamed basmati rice. TIP: Suitable to cook in slow cooker up to the end of Step 3.