Sometimes you just want a thing and know it should work. I got a new red curry powder and it's just been calling to me. I also had the last of my farmer's market pumpkins just waiting to get cooked, so no brainer, right? We're currently focusing on a lot of paleo or whole 30 recipes to kick off the new year, so this should be pretty compliant for those. Also, it's 11° below zero outside in Montana right now, so warming, nourishing foods are needed. I did this in the instantpot but you could easily go stovetop instead.
If you have seen me cook or teach, you know "recipe" is a relative term for me, but this is a starting point, anyway.
Beef and Pumpkin Red Curry
1 lb beef cut of choice, thinly sliced across the grain (I used round steaks)
1/2 to 1 onion, sliced or large diced
1 red bell pepper, sliced or chunked
3-4 TBSP coconut oil, ghee
2-5 cloves of garlic, grated or minced
1" knob of ginger, grated or minced
3-6 TBSP red curry powder (or use paste if you like! )
2 cups beef bone broth
2-3 TBSP tomato paste (optional but tasty)
3-4 cups cooked pumpkin (or one large can)
1 can full fat coconut milk
Fresh baby spinach, thai basil, or other greens or herbs of choice, or water chestnuts if desired
Salt&pepper to taste (but don't skip and go for it!)
Turn instantpot on Saute and let warm. Add oil/ fat and let melt, then add curry, garlic and ginger. Saute until fragrant and starting to stick, then add beef slices, salt and pepper, stir and allow to brown slightly. Once browned a little, add tomato paste and stir, then add peppers and onions, cooking another minute. Then deglaze with beef broth, add pumpkin and close pot. Set to high pressure for 5 minutes, then let naturally depressurize about 5 more. Release carefully, then add coconut milk, drained water chestnuts, herbs or greens, taste for seasoning and salt/pepper or season as needed.
Serve over rice, cauliflower rice or grain of choice.