Beef Pumpkin Curry

When fall rolls around, I pull out the slow cooker and put it through its paces, something I rarely do in the summer (unless I am making pulled pork. Yum). I think a slow cooker is a athlete kitchen appliance must have. Throw stuff in it in the morning, go train/work/train again, and when you get back home after a long day - there is little to no time required to get dinner ready! This recipe only requires a total of 15 minutes 'hands on' time, so you can't use 'I have no time' as an excuse... It's also ridiculously easy to make. Win - win.

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I started with the flak steak and then used random ingredients I happened to have in my kitchen. I'm taking advantage of the fact that I can still get peaches: I will miss them over the fall/winter/spring... The pumpkin puree was left over from baking some delicious pumpkin white chocolate muffins (its finally pumpkin season!), and I always have coconut milk in my pantry and kale in my fridge.


Beef Pumpkin Curry 

Ingredients

  • ~300g (grass fed) flank steak
  • 1 ripe peach
  • 1.5 cup coconut milk
  • 1/4 pumpkin puree
  • 4-5 large leaves kale (I used Luciano variety), thinly chopped
  • ~1 tbsp coriander, finely chopped
  • Salt and pepper to taste
  • Sambal oelek (or other source of heat) to taste

Instructions

  1. Chop the peach into small cubes
  2. Place the steak in the slow cooker and top with chopped peach
  3. Cover and cook on low for 8 hours
  4. Once the steak is done, 'pull' it using two forks
  5. Heat a pot over medium heat and add the meat and peaches
  6. Add coconut milk and pumpkin puree, then cook over low-medium heat for ~5 minutes
  7. Add kale and stir for another ~5 minutes
  8. Salt and pepper to taste
  9. Top with coriander and sambal oelek to taste

I kept the recipe pretty simple on purpose - I found just adding salt, pepper and a bit of heat is all that is needed. That said, you can add other spices if you like. Serve over rice!