Pulled Beef & Pumpkin Massaman Curry

Pulled Beef & Pumpkin Massaman Curry

This super speedy curry recipe is the perfect solution for a quick 'n' easy weeknight dinner.
Servings 4
Total Time 30 minutes



  • cups jasmine rice
  • cups boiling water


  • 1 brown onion diced 1cm
  • 2 carrots diced 2cm
  • 200 g green beans cut in half
  • 1 drizzle oil
  • 200 g diced pumpkin
  • ¼ tsp salt
  • 2 tsp massaman curry paste
  • 1 tsp garam masala
  • ¼ tsp ground turmeric
  • ¼ tsp ground ginger
  • ¾ tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp beef stock powder
  • 400 ml coconut milk
  • 300 g pulled beef
  • 1 cup water
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 50 g baby spinach


  • Before you start, bring a half full kettle to the boil.
  • Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • Prep onion, carrot and beans.
  • Heat oil in a large, deep fry-pan on medium-high heat. Cook onion, carrot, pumpkin and salt for about 5 minutes, until browned. Add curry paste, spices and ¼ cup coconut milk and cook for 1-2 minutes, until fragrant.
  • Add pulled beef, remaining coconut milk and water measure to pan. Bring to a simmer and cook for about 5 minutes. Add beans and cook a further 3 minutes, until thickened. Stir through fish sauce, soy sauce and spinach and season to taste with salt and pepper
  • Serve rice topped with curry.

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