Pumpkin & Spinach Coconut Beef Curry

Here is the first of the Recipes I promised from this week’s menu.


* recipe from One Family One Supermarket- by Bronwyn Cameron. 

 Serves 5-6, I served this with Rice but if you where Grain free you could serve over steamed Veggies.

Ability level –Easy, great teaching recipe for kids.


1 Kg of Beef Chuck

¼  cup of plain flour (we used Coconut flour)

1 teaspoon of Olive Oil (I used Coconut oil)

1 Onion sliced

1 teaspoon of minced Garlic

2 Tablespoons of ASIA specialties Yellow Curry paste (mild Curry)

2 teaspoons of Paprika

1 beef cube (you could use home made beef stock) or omit

2 table spoons of tomatoes paste

1 can of Coconut cream

400grms of Butternut Pumpkin peeled and diced

to taste rock salt

to taste ground pepper

½ pkt (60grms) of fresh baby leaf Spinach chopped.


  • Trim and discard any excess fat from the beef and dice into 2cm cubes
  • Coat the beef cubes in flour, shaking away the excess
  • Heat the oil, add beef, sliced onion, garlic and 1-2 tablespoons of Curry past, (I added one then added more later) cook until meat is browned
  • Add the paprika, crumbled stock cube, tomatoes paste and coconut cream.
  • Bring to the boil, reduce the heat and simmer covered for 1/14 hours, stirring often. (I put ours in our cast iron pan with a lid and placed in in the oven for ¾ hours and it was PERFECT and tender to eat.
  • Add the diced pumpkin to the pan and simmer uncovered for a further 15 mins or until pumpkin is tender.
  • Season to taste with salt and pepper.
  • Add the spinach and cook until just wilted.
  • Remove from pan and serve over rice, steamed veggies or Cauliflower rice.

Our family enjoyed this meal a lot and it will be added to our regular menu once our supermarket challenges have finished.

Be safe and remember Life is precious. Nicki



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