Bangladeshi-Style Beef and Squash Curry
By OcadoLife
Published on 16 September 2024
Let the oven do the work in this fragrant Bangladeshi-Style Beef and Squash Curry, a super-easy one-pot from food writer and Made In Bangladesh author Dina Begum. “This is the ultimate comfort food – sweet, spicy and moreish,” she says, and it’s high in protein too. Serve with basmati rice, with lime wedges for squeezing over for a zingy finish.Time and servings
1 hr 45 minsTotal time
8Servings
15 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 2 (500g) packs diced beef
- 2 onions, roughly chopped
- 4 garlic cloves, crushed or grated
- 5 cm (approx.) piece ginger, finely chopped or grated to give 1 tbsp
- 2.25 tsp salt
- 5 tbsp olive oil
- 1 cinnamon stick
- 2 fresh bay leaves (or you can use dried)
- 2 cardamom pods
- 1 tsp garam masala
- 1.5 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp mild chilli powder
- 900g squash, peeled and cut into 3 cm (approx.) cubes
- 1 handful coriander, leaves picked, stems finely chopped
- 400g (approx.) basmati rice
- 1 lime, cut into cheeks
Method
Step 1
Add the beef, onion, garlic, ginger, salt and oil to a large, lidded pan, then add the spices: cinnamon, bay, cardamom, garam masala, turmeric, cumin, coriander and chilli. Add 400ml water, stir, then cover and cook on a low-medium heat for 1 hr 15 mins, stirring occasionally, until the meat is tender.Step 2
Stir in the squash and coriander stems with another 500ml water; simmer for 12-15 mins, until the squash is soft.Step 3
Meanwhile, cook the rice as per the pack instructions.Step 4
Serve the curry with the rice, with coriander leaves scattered over and lime cheeks for squeezing. Chill leftovers for 3 days or freeze for 1 month.