Step 1

Pre-heat the oven 150°C / 300°F.

Step 2

Finely chop the chilli and place in a large jug or bowl. Add grated or crushed garlic, finely grated ginger and the diced tomato.

Step 3

Add all of the spices, salt, pepper, coconut milk and stock and whisk to combine.

Step 4

In a large cast iron or oven proof dish with a lid, place the onion, cinnamon quill, steak, pumpkin and optional curry leaves.

Step 5

Pour over the liquid, mix well and cook for 3 hours.

Step 6

Once cooked, stir in the kale, replace the lid and allow to wilt for 5-10 minutes.

Step 7

I like to mix the curry with a fork so that the pumpkin falls apart and thickens and sweetener the gravy. My kids aren’t fans of pieces of pumpkin so this works really well.

Step 8

With the coriander.

Step 9

Rice, cauliflower rice or steamed rice.

Step 10

Steamed broccoli (you can also add this to the pot for the last 10 mins of cooking if you’d prefer).

Step 11

In an airtight container in the fridge or freezer.

Step 12

Chop the onion, 10 seconds, speed Set aside in the cast iron pot.

Step 13

Place the chilli, garlic and ginger and chop, 10 seconds speed 6 . You may need to scrape the sides of the bowl.

Step 14

Add the tomato, spices, salt, pepper, coconut and stock and mix to combine, 30 seconds, speed 4.

Step 15

In a large cast iron or oven proof dish with a lid, add the cinnamon quill, steak, pumpkin and optional curry leaves (to the onion already there).

Step 16

Pour over the blended liquid, mix well and cook for 3 hours.

Step 17

Once cooked, stir in the kale, replace the lid and allow to wilt for 5-10 minutes.

Step 18

I like to mix the curry with a fork so that the pumpkin falls apart and thickens and sweetener the gravy. My kids aren’t fans of pieces of pumpkin so this works really well.

Step 19

Serve as above

Step 20

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on casserole-like recipes in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.