You will relish this tomato, onion, curry & ginger relish, Chef! Loaded with strips of browned beef and meaty cannellini beans, then spooned over oven-roasted chunks of golden pumpkin. Served with toasted pumpkin seeds for crunch and herbaceous parsley for freshness.
Chunky Beef & Bean Relish
Chunky Beef & Bean Relish
with roasted pumpkin
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Beef
- Beef Strips
- Cannellini Beans
- Curry Powder
- Fresh Ginger
- Fresh Parsley
- Kale
- Onion
- Onions
- Pumpkin Chunks
- Pumpkin Seeds
- Tomato/es
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the pumpkin has 6-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
RELISH
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until lightly golden, 5-6 minutes (stirring occasionally). Add the curry powder and the ginger and fry until fragrant, 1-2 minutes. Add the tomato, breaking it with a spoon to create some sauce, and cook until fragrant, 2-3 minutes, (shifting occasionally). Mix in 50ml [100ml]|#7DA0D7 of water. Simmer until thickened and reduced, 6-8 minutes. In the final 2-3 minutes, mix in beans and the beef. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Make a bed of the roast, top with the loaded relish, sprinkle over the pumpkin seeds, and garnish with the parsley. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the pumpkin has 6-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
RELISH
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until lightly golden, 5-6 minutes (stirring occasionally). Add the curry powder and the ginger and fry until fragrant, 1-2 minutes. Add the tomato, breaking it with a spoon to create some sauce, and cook until fragrant, 2-3 minutes, (shifting occasionally). Mix in 50ml [100ml]|#7DA0D7 of water. Simmer until thickened and reduced, 6-8 minutes. In the final 2-3 minutes, mix in beans and the beef. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Make a bed of the roast, top with the loaded relish, sprinkle over the pumpkin seeds, and garnish with the parsley. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the pumpkin has 8-10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
RELISH
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onions until lightly golden, 6-8 minutes (stirring occasionally). Add the curry powder and the ginger and fry until fragrant, 1-2 minutes. Add the Tomatoes, breaking them with a spoon to create some sauce, and cook until fragrant, 3-4 minutes, (shifting occasionally). Mix in 150ml [200ml]|#7DA0D7 of water. Simmer until thickened and reduced, 10-12 minutes. In the final 3-4 minutes, mix in beans and the beef. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Make a bed of the roast, top with the loaded relish, sprinkle over the pumpkin seeds, and garnish with the parsley. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the pumpkin has 8-10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
RELISH
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onions until lightly golden, 6-8 minutes (stirring occasionally). Add the curry powder and the ginger and fry until fragrant, 1-2 minutes. Add the Tomatoes, breaking them with a spoon to create some sauce, and cook until fragrant, 3-4 minutes, (shifting occasionally). Mix in 150ml [200ml]|#7DA0D7 of water. Simmer until thickened and reduced, 10-12 minutes. In the final 3-4 minutes, mix in beans and the beef. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Make a bed of the roast, top with the loaded relish, sprinkle over the pumpkin seeds, and garnish with the parsley. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Chunky Beef & Bean Relish?
The preparation time for Chunky Beef & Bean Relish with roasted pumpkin is between 20 and 40 minutes.
What is the total time required to make Chunky Beef & Bean Relish with roasted pumpkin?
The total time required to make Chunky Beef & Bean Relish with roasted pumpkin is between 35 and 60 minutes.
How many servings does Chunky Beef & Bean Relish provide?
4 servings
What are the main ingredients in Chunky Beef & Bean Relish?
Beef, Beef Strips, Cannellini Beans, Curry Powder, Fresh Ginger, Fresh Parsley, Kale, Onion, Onions, Pumpkin Chunks, Pumpkin Seeds, Tomato/es, Tomatoes
What is the nutritional information of Chunky Beef & Bean Relish?
Calories: 492, Carbs: 50 grams, Fat: grams, Protein: 47.5 grams, Sugar: 16.3 grams, Salt: 651 grams
How do I prepare Chunky Beef & Bean Relish?
DINNER IS READY: Make a bed of the roast, top with the loaded relish, sprinkle over the pumpkin seeds, and garnish with the parsley. Enjoy, Chef! RELISH: Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion until lightly golden, 5-6 minutes (stirring occasionally). Add the curry powder and the ginger and fry until fragrant, 1-2 minutes. Add the tomato, breaking it with a spoon to create some sauce, and cook until fragrant, 2-3 minutes, (shifting occasionally). Mix in 50ml [100ml]|#7DA0D7 of water. Simmer until thickened and reduced, 6-8 minutes. In the final 2-3 minutes, mix in beans and the beef. Remove from the heat, add a sweetener (to taste), and season. BEEF: Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. KALE: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the pumpkin has 6-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Chunky Beef & Bean Relish?
Beef, Beef Strips, Cannellini Beans, Curry Powder, Fresh Ginger, Fresh Parsley, Kale, Onion, Onions, Pumpkin Chunks, Pumpkin Seeds, Tomato/es, Tomatoes
How many calories does Chunky Beef & Bean Relish have?
492 calories
How much fat content does Chunky Beef & Bean Relish have?
grams
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