Beef Korma With Pumpkin And Beans






  • 500g rump steak, trimmed, diced
  • 255g Street Kitchen Punjabi Cashew Korma
  • 2 tablespoons vegetable oil
  • 1 brown onion, thinly sliced
  • 450g piece pumpkin, skin & seeds removed, cut into 2cm cubes
  • 150g green beans, trimmed, halved
  • steamed basmati rice, to serve
  • pappadams, to serve
  • mint leaves, to garnish


Combine beef and garlic & ginger paste from kit in a large bowl.

Heat oil in a large non-stick frying pan over medium heat. Add spice mix from kit and cook for 1 minute. Add onion and cook for 4 minutes or until tender. Add marinated beef and cook until browned.

Pour Punjabi Cashew Korma sauce and 1/3 cup water over meat. Add pumpkin, cover and cook for 20 minutes or until tender. Add beans and cook for 2 minutes or until just tender. Serve immediately with rice and pappadams. Garnish with mint.