Red Beef & Pumpkin Curry Recipe

Ingredients:
2 tbs vegetable oil
2 tbs chopped fresh ginger
1.2kg beef steak (like round steaks), cut into large cubes
3 tbs (60g) bought red curry paste
1 425g can diced Italian tomatoes
1 400g can coconut milk
250ml (1 cup) water
2 tbs fish sauce
6 fresh kaffir lime leaves
700g jap pumpkin, deseeded, peeled, cut into large pieces
2 tbs vegetable oil, extra
2 tbs chopped fresh coriander
Cooked white long-grain rice, to serve

Instructions:
Step 1: Heat oil in a large heavy-based saucepan over high heat. Add ginger and cook, stirring, for 1 minute or until aromatic. Add beef and cook, stirring, for 2 minutes or until browned all over. Transfer to a bowl and set aside.
Step 2: Add curry paste to pan. Cook, stirring, for 1 minute or until aromatic. Add beef, tomatoes, coconut milk, water, fish sauce and lime leaves, and bring to the boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours or until sauce thickens slightly.
Step 3: Meanwhile, preheat oven to 200°C. Place pumpkin in a roasting pan and drizzle with extra oil. Bake in preheated oven, uncovered, for 30 minutes or until tender and golden brown. Set aside.
Step 4: Add pumpkin and coriander to beef curry, and stir gently over low heat until heated through. (See freezing note below.) Serve with rice.