28 November 2012


I've got another great-tasting, super easy Asian dish for you today.  Yesterday we visited Thailand with my Coconut Galangal Pork Fried Rice, and today we are visiting Malaysia.  As part of the World Foods Fusion Taste Team, I made a recipe using World Foods' Maylasian Rendang Curry Cooking Sauce.  


Pumpkin Beef Curry

Ingredients
6 cups fresh pumpkin, peeled and cut into 1” cubes (3-4 lb. pumpkin)
Olive oil
Kosher salt
1 tbsp olive oil
½ large onion, chopped
¾ lb. sirloin steak, cut into 1” cubes
1 jar Malaysian Rendang Curry Cooking Sauce
4 servings cooked rice
Fresh cilantro for garnish

Directions:
Preheat the oven to 375°.  Line a baking sheet with foil.  Spread the pumpkin out in an even layer and drizzle with olive oil and sprinkle with kosher salt.  Roast in the oven for 20-40 minutes, or until pumpkin is just fork-tender.  Remove from oven and set aside.

Heat 1 tbsp olive oil in a large skillet.  Add the onion and cook until it begins to soften.  Add the steak and cook until it is brown on all sides.  Add the curry cooking sauce and the pumpkin and cook until beef is cooked through and tender.

Serve over rice and garnish with fresh cilantro, if desired.

Serves 4.



I had been wanting to try a beef curry with pumpkin for a while.  I happened to have a pumpkin around the house:



My daughter got it at her preschool class's Halloween party.  It had been sitting around for a while, and I thought, "Why not use it?"  It was the kind of pumpkin suitable for eating (unlike the huge ones we carve), so why not turn it into dinner?  He was 2 lbs. 14 oz.



 Lena and her pumpkin.  At first she was kind of distressed to hear that we were going to cut up and eat her beloved pumpkin, but eventually she got used to the idea.


 This is the little guy all cut up.  I like using fresh pumpkin, but man, what a pain to cut up!  I didn't even attempt it by myself; I gave the thing to my husband.  But even he had a heck of a time with it.  He eventually managed to quarter it and I took over from there. I was aiming for 6 cups of pumpkin flesh, but turns out he was kind of skinny on the inside, so I only got 5 cups.  Close enough for me!

Roasted pumpkin is so good!  I tried a piece when it came out of the oven and had to use some willpower not to just eat it like that.



I'm glad I didn't though, because the finished dish was amazing.  Pumpkin and beef go so well together and that curry cooking sauce is so good! It's not spicy, but it does have a little kick to it.  If you like things spicy, you could add some kind of chiles to it.  But it's very flavorful on its own.  Check out the ingredients:

Water, Coconut Milk, Onion, Roasted Grated Coconut, Sugar, Dried Chilli, Galangal, Lemon Grass, Tamarind Puree, Garlic, Modified Tapioca Starch, Salt, Lemon Grass Leaf, Ginger, Coriander, Fennel, Turmeric, Cumin, Black Pepper, Star Anise, Cardamom, Cloves, Cinnamon.

It would totally double the cooking time of this dish if you had to put all those ingredients in separately.  Having jarred sauces like these are so handy on busy weeknights, heck, on relaxing weekends too!

It was the perfect compliment to the pumpkin and the beef.  And while my daughter ended up not being able to eat her little friend, my husband and I absolutely loved it.


This is kind of a competition to see which team (we are in state teams) can get the most comments, likes on Facebook, and repins on Pinterest.  So it would be great if you could take just a few seconds to pin this recipe and like it on Facebook!






Disclosure: I received a free sample of the curry cooking sauce from World Foods as part of the Fusion Taste Team. All opinions are 100% my own.

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