1 sprig of fresh curry leaves, plus extra, to serve
600g peeled, deseeded pumpkin, cut into 3cm pieces
1 tablespoon Cornflour
270ml can coconut cream
Steamed rice, to serve
METHOD:
Heat the oil in a large saucepan over high heat. Add the ginger and cook, stirring, for 1 minute or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the beef and cook, stirring for 5 minutes or until well coated.
Transfer the beef mixture to the bowl of a slow cooker. Add the tomato and stock. Stir to combine. Add the curry leaf. Cover and cook on High for 5 hours or until the beef is tender. Add the pumpkin. Cover and cook for a further hour or until pumpkin and beef is tender.
Place the cornflour and 80ml (1/3 cup) coconut cream in a small bowl and stir to combine. Add to the slow cooker and cook, with the lid removed, for 10 minutes or until thickened.
Divide the curry among serving plates. Drizzle with some of the remaining coconut cream. Serve with rice and top with extra curry leaves.
