Madras curry

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

  • 40 mins cooking
  • Serves 4
  • Print


Madras curry
  • 500 gram butternut pumpkin, diced into 2cm pieces
  • 200 gram green beans, chopped coarsely
  • 2 tablespoon vegetable oil
  • 600 gram lamb backstrap, diced into 2cm pieces
  • 1 brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1/2 cup (150g) madras curry paste
  • 1 cup (250ml) beef stock
  • 425 gram can crushed tomatoes
  • 2 cup (400g) basmati rice
  • 1 cup (250ml) buttermilk
  • 1/2 cup coarsely chopped fresh coriander


Madras curry
  • 1
    Boil, steam or microwave pumpkin and beans, separately, until just tender; drain. Rinse beans under cold water; drain.
  • 2
    Meanwhile, heat half of the oil in wok; stir-fry lamb, in batches, until just browned.
  • 3
    Heat remaining oil in same wok; stir-fry onion and garlic until onion softens. Add paste; stir-fry until fragrant. Return lamb to wok with stock and undrained tomatoes; bring to a boil. Add pumpkin, reduce heat; simmer curry, covered, stirring occasionally, 10 minutes.
  • 4
    Meanwhile, cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
  • 5
    Add beans and buttermilk to curry; stir over low heat until heated through. Remove from heat; stir in coriander.
  • 6
    Serve curry with rice, sprinkle with extra chopped fresh corriander, if desired.


Butternut pumpkin contains no fat, is low in kilojoules and rich in beta-carotene and vitamin C. A variety of the gramma family, the butternut has an elongated bell shape, a sweet, nutty flavour and a fairly dry texture. It is very popular and versatile. It can star as an ingredient in a soup, risotto or warm salad, and it's fab mashed then eaten on its own or made into gnocchi, a sweet pie, scones or bread.

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