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Curry beef stew with fresh dill inside a roasted white pumpkin, viewed from above
Olga Kindel

Curry Beef Stew in a Pumpkin

Curry-spiced beef, onion, and carrot bake inside a whole pumpkin until the beef is fork-tender. Serve with fresh dill or parsley.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Dishes
Ingredients Method

Ingredients
  

  • 1 medium pumpkin
  • 500 g (about 1.1 lb) beef stew meat, cut into cubes
  • 1 onion, chopped
  • 1 carrot, grated
  • 1 tablespoon tomato paste
  • 1 US cup (240 ml) water
  • 1–2 teaspoons hot curry powder
  • Fresh dill or parsley, for serving
  • Salt, to taste

Method
 

  1. Preheat the oven to 400°F (200°C). Cut the top off the pumpkin and set it aside for the lid. Scoop out the seeds and stringy pulp.
    Lifting the lid off a hollowed white pumpkin
  2. Sear the beef cubes in a skillet, then transfer them to a plate.
    Cubed beef searing in a skillet
  3. In the same skillet, sauté the onion and grated carrot for 3–5 minutes. Stir in the tomato paste, curry powder, salt, and water. Return the beef to the skillet and mix well.
    Adding grated carrot to the skillet
  4. Transfer the stew to the hollowed pumpkin and cover it with the reserved pumpkin lid. Bake for 1½–2 hours, until the beef is fork-tender.
    Adding the curry mixture to the hollowed pumpkin
  5. Serve with fresh dill or parsley.