Fill the air with fragrant mouth-watering spices, pile the table with curries, then dive into a spectacular Indian feast.


  • 2 tablespoons vegetable oil
  • 500g diced beef
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 1/4 cup korma curry paste
  • 600g jap pumpkin, peeled, diced
  • 1 red capsicum, chopped
  • 400g can diced tomatoes
  • 1/2 cup Massel beef stock
  • Steamed Basmati rice, to serve


  1. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add one-third of the beef. Cook for 2 minutes or until seared. Transfer to a bowl. Repeat in 2 batches with oil and remaining beef.
  2. Add remaining oil to saucepan. Add onion and garlic. Cook for 1 to 2 minutes or until softened. Add curry paste and cook, stirring, for 30 seconds or until aromatic. Return beef and juices to pan. Stir in pumpkin, capsicum, tomatoes and stock.
  3. Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove lid and cook for a further 10 to 15 minutes or until meat is tender and sauce has thickened. Season with salt and pepper. Serve with steamed rice.