Step 1

Heat 1 tbsp oil in a large frypan. Brown steak in batches, seasoning well with salt and pepper, then transfer to the bowl of a slow cooker. Add carrots, potatoes and pumpkin to the slow cooker.

Step 2

Heat remaining oil in the frypan and cook onions and garlic over low heat for 3-4 minutes until garlic is starting to soften. Add spices and cook, stirring, for 1 minute. Pour in coconut milk and beef stock. Bring to the boil, then pour over meat and vegetables in slow cooker. Cover with lid and cook on high for 4 hours or low for 6 hours until meat is very tender. Add beans and cook for a further 30 minutes on high with the lid off to allow the sauce to thicken.

Step 3

Serve with steamed rice and fresh coriander.