Pressure Cooker Beef Pumpkin Curry
1 1/2 lbs Stewing Beef (cubed)
6 cups Butternut Squash (peeled, seeds removed, chopped)
1 cup Red Onion (chopped)
2 cups Pureed Pumpkin
2 1/2 cups Canned Coconut Milk (full fat)
1 cup Beef Broth
1 tbsp Turmeric (ground)
1 tbsp Ginger (fresh, minced)
3 Garlic (clove, minced)
1/4 cup Coconut Aminos
Amount per serving
1Place all the ingredients excepted the coconut aminos in the pressure cooker and stir.
2Close the lid of the pressure cooker and set to “sealing”. Press manual/pressure cooker and cook for 30 minutes on high pressure.
3Once it is done, allow the pressure to release naturally for five minutes, and then release any remaining pressure manually. Remove the lid carefully.
4Divide evenly between bowls and drizzle the coconut aminos on top. Enjoy!
LeftoversRefrigerate in an airtight container for up to four days or freeze individual portions for up to three months.
Serving SizeOne serving is approximately 1 1/3 cups.
Serve it WithCauliflower rice or spaghetti squash.
More FlavorUse bone broth instead of beef broth and add salt as needed. Use ground meat instead.
Additional ToppingsFresh cilantro, green onions, and/or lime juice.