This is made using a sachet of curry paste. You could substitute it for another kind of curry paste, but this is what I like.
1 sachet of “Raj Masala” Kashmiri Korma curry paste
200g diced beef
1 cup of steamed chopped pumpkin (should be cooked until it’s turning into mash)
1/2 cup grated zucchini
handful of chopped leek (or onion)
1 c approx milk
1 ts cornflour
1). Put the rice on to boil/steam whatever
2). Add the meat to a saucepan (no oil), and fry until browning, add leek and fry until meat has browned.
3). Add pumpkin and curry paste, stir so that the pumpkin mostly breaks up.
4). Mix the cornflour and milk and stir well to remove lumps. Slowly add the milk mixture to the meat mixture so that it doesn’t curdle (if it does, stir quickly for a while and it should go back together again). You should have enough milk to cover the meat – add more if you are feeding more people or like a milder curry.
5). Bring mixture to the boil and the milk should thicken. Serve in the centre of a bed of rice, with a dolop of sour cream.
You could cook the curry in a slow cooker, but don’t add the milk until the end or it will curdle. Instead use water, and then at the end mix 1tb milk powder with 1tb cornflour and a little warm water, then add this to the bubbling mixture and stir well until it thickens.