Autumn means it’s time to break out the slow cooker. This delightful curry fills the house with delicious aromas while it’s cooking. Great to come home to.

Serves 4.

1 tsp peanut oil
1 tbsp finely chopped fresh ginger
80g rogan josh curry paste
400g braising steak, cut into 4cm pieces
400g can chopped tomatoes
250ml beef stock
1 tbsp dried curry leaves, plus extra, to serve
600g peeled pumpkin or butternut squash, cut into 3cm pieces
1 tbsp cornflour
270ml low fat coconut milk

Steamed rice, to serve

Heat the cooking spray in a large saucepan over high heat. Add the ginger and cook, stirring, for 1 minute or until softened.

Add the curry paste and cook, stirring, for 1 minute or until aromatic then add the beef and cook, stirring for 5 minutes or until well coated.

Transfer the beef mixture to the bowl of a slow cooker and the tinned tomato, stock and curry leaves and stir to combine. Cover and cook on High for 5 hours or until the beef is tender.

After that time add the pumpkin and cover again and cook for a further hour or until pumpkin is soft and tender.

Meanwhile blend the cornflour and 80ml of the coconut milk, then slowly add the rest of the milk stirring constantly then add it all to the slow cooker and cook, with the lid removed, for 10 minutes or until thickened.

Serve with rice and a few crumbled curry leaves to garnish.