Beef and pumpkin rendang curry
2
Points®
Total time: 2 hr 10 min • Prep: 20 min • Cook: 1 hr 50 min • Serves: 4 • Difficulty: Easy
This traditional Indonesian dish is extra scrumptious when slow cooked. Great for a mid-week meal.
Ingredients
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
Garlic
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
Instructions
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.
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