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    Beef Pumpkin Curry

    This dish is simply taking your favorite basic curry recipe (box kine) and switching up the vegetables. EASY! Instead of using potatoes I used pumpkin; any type of pumpkin should be fine or even butternut squash would work too. I added spinach for color as well as green beans for a nice crunch.

    Most importantly, I used one of my personal favorite Japanese curry box which adds a little sweetness to the spices with apples and honey. Cooking, creating, and simplifying easy recipes with a new twist.

    Caroline’s Food Creations Blogspot

    Beef-Pumpkin-Curry-Recipe
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    5 from 1 vote

    Beef Pumpkin Curry

    This dish is simply taking your favorite basic curry recipe (box kine) and switching up the vegetables. EASY! Instead of using potatoes I used pumpkin; any type of pumpkin should be fine or even butternut squash would work too. I added spinach for color as well as green beans for a nice crunch.
    Most importantly, I used one of my personal favorite Japanese curry box which adds a little sweetness to the spices with apples and honey. Cooking, creating, and simplifying easy recipes with a new twist
    Prep Time15 mins
    Active Time1 hr 45 mins
    Total Time2 hrs
    Course: Stew
    Cuisine: Japanese, Local
    Keyword: Beef, Pumpkin, Curry, Japanese, dish, curry recipe, box kine, vegetables, butternut squash, spinach, green beans, japanese curry box, apples and honey, cooking, easy recipes
    Calories: 2384kj
    Author: Caroline’s Food Creations Blogspot

    Materials

    • 2 lbs. cubed beef chuck
    • 2 boxes House Vermont curry (a little sweet with honey andapples)
    • 2 large carrots, chunked
    • 1 lb. bag green beans or string beans, cut in halves
    • 1 large onion, chunked
    • 4-6 cloves garlic
    • 1 bag of baby spinach
    • 2-4 cups cubed skinless pumpkin (I use kabocha)

    Instructions

    • Dust meat with a little flour.  
    • Heat a little oil and add 6 cloves garlic in pot and brown beef.  
    • Drain oil and add in 10-12 cups of water.  
    • Bring to boil and simmer beef until tender (about 1 hour). 
    • Add in remaining ingredients. Bring to boil again and simmer until tender (about 20 minutes).
    • Finally, add in curry cubes, allow to thicken for about 10 minutes.

    How To Serve:

    • Serve over rice of course with a little katsu on the side is a winner too.
    • Drizzle with sriracha if in the mood for fire!

    Notes

    **On the second try I used golden curry box and used kabocha, green beans, carrots, onions and celery… that was a good combination and the flavor profile was a little different**

    Nutrition

    Calories: 2384kj | Carbohydrates: 94g | Protein: 194g | Fat: 145g | Saturated Fat: 61g | Trans Fat: 9g | Cholesterol: 617mg | Sodium: 985mg | Potassium: 7184mg | Fiber: 29g | Sugar: 35g | Vitamin A: 57444IU | Vitamin C: 187mg | Calcium: 748mg | Iron: 34mg

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