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matty22
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Prepare your vegetables, Finely dice the onion, grate carrot and zucchini, dice the pumpkin
Heat oil in a large frypan
Add onion, grated carrot and zucchini. Sauté until they have softened and just start to brown
Add mince and brown
Add the mild curry spice mix (I use my own curry spice mix that I make up in bulk (recipe here) but any mild curry powder mix or paste will be fine. Cook for 1-2 minutes until fragrant
Add the tin of chopped tomato, 1 cup of the beef stock and the pumpkin
Bring to a simmer and cook for 10 minutes or until pumpkin is tender. The mix should reduce and be relatively dry (if the pumpkin is not cooked you may need additional liquid, you can either use some extra water or beef stock)
At this point, you can pause production, cool and either refrigerate or freeze to finish off later
To the simmering mince add the sugar (this is optional but I do find it really brings the dish together) Coconut milk and spinach leaves. Cook until the spinach has wilted and the mince mix is thick and creamy with coconut milk
Season with salt, pepper and or chili flakes as desired