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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


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Prep Time: 15 | Cook Time: 1 hour 45 minutes | Ready In: 2 hours
Ingredients: Print   Add to cart
US Metric
  • 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)

**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**


Cooking Process:

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!

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