Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 500 grams of beef mince with 1 tablespoon of fish sauce, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of chili powder, and 1/2 of the minced garlic (2 cloves, approximately 10 grams), then mix well.

2. 2

   Place the seasoned beef mince mixture into a vacuum-sealable bag, spread it evenly, and seal it, then cook in a sous-vide water bath at 60°C (140°F) for 2 hours.

3. 3

   While the beef mince cooks, dice 400 grams of butternut squash into 1-inch cubes and set aside, then finely chop 3 large shallots (approximately 150 grams), the remaining 2 cloves of garlic (approximately 10 grams), and 3 cm of fresh ginger (approximately 15 grams).

4. 4

   Heat 3 tablespoons of vegetable oil in a large pot or deep skillet over medium heat, then add the chopped shallots, garlic, and ginger and sauté for 5-7 minutes until softened and fragrant.

5. 5

   Add the diced 2 medium tomatoes (approximately 250 grams), the remaining 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of chili powder to the pot, stirring well and cooking for another 5 minutes until the tomatoes begin to break down.

6. 6

   Stir in the diced 400 grams of butternut squash, 1 tablespoon of tamarind paste, 1 tablespoon of fish sauce, and 1/2 cup (120 ml) of water or stock, bringing the mixture to a simmer, then cover and cook for 15-20 minutes until the butternut squash is tender.

7. 7

   Once the sous-vide beef mince is cooked, carefully remove it from the bag, break it apart with a spoon, and add it to the simmering butternut squash and tomato mixture, stirring to combine.

8. 8

   Continue to simmer the curry for 5-7 minutes, allowing the flavors to meld, then garnish with 1/4 cup of fresh chopped cilantro before serving.