Red Beef And Pumpkin Curry

Heat the first oil in a large heavy-based saucepan over high heat.

Add the ginger and cook, stirring for 1 minute or until aromatic.

Add the beef and cook, stirring for 2 minutes or until browned all over.

Transfer to a bowl and set aside.

Add the curry paste to the pan and cook stirring for 1 minute or until aromatic.

Add the beef, tomatoes, coconut milk, water, fish sauce and lime leaves and bring to the boil.

Reduce the heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours until the beef is tender, and the sauce has thickened a little.

Meanwhile, preheat the oven to 200c.

Place the pumpkin in a baking pan.

Drizzle with the extra oil and roast uncovered for 30 minutes or until tender and golden brown.

Set aside.

Add the pumpkin and cilantro to the curry and sir gently over low heat until heated through.

Serve with rice.