Slow Cooked Beef and Pumpkin Curry with Turmeric Rice

METHOD:

For the curry:

1. Heat oil in an induction compatible casserole dish on high heat, induction setting 7. Add the onion and cook for 5 minutes. Add the garlic and ginger cook for a further 2 minutes

2. Add the beef and brown for 5 minutes. Add the curry paste and cook for a further 3 minutes

3. Add tinned tomatoes, beef stock and curry leaves and heat until simmering

4. Place the gourmet casserole dish into the combi steam oven and select Combi mode: Fan Plus at 130°C + 85% moisture + 2 hours 30 minutes

5. Mix the corn flour into the coconut cream and stir into the curry, along with the diced pumpkin and return to the Combi for a further 40 minutes

6. Top with chopped curry leaves and drizzle with extra coconut cream to serve

For the turmeric rice:

1. Place the butter and spices in an unperforated steam container and Steam at 100°C for 3 minutes

2. Add the rice and water, stir and Steam at 100°C for a further 18 minutes

3. Remove from the oven and season to taste before serving with the curry

Hints and tips:

Recipe presented by Miele