Slow Cooker Spiced Beef and Vegetable Curry

Summary

Servings
1

Time Needed

20 mins Prep

240 mins Cook

Ingredients
15

Difficulty
Medium

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Ingredients

• 1.4 kg
  Chuck Steak Or Oyster Blade Steak Cut Into 4cm Chunks
• 1 tbsp
  Olive Oil
• 1 tsp
  Pepper
  and some salt to taste
• 3
  Onions, Diced
• 6
  Garlic, Peeled And Crushed
• 1
  Ginger
  4cm piece
• 2 tbsp
  Turmeric
• 2 tbsp
  Coriander (fresh)
• 2 tbsp
  Cumin
• 1 tbsp
  Garam Masala
• 1
  Bay Leaf
• 3
  Carrots (diced)
• 500
  Baby Potatoes (halved)
• 3 cups
  Beef Stock
• 1/4 cup
  Fresh Coriander (to Garnish)

Nutrition Information

Qty per 3764g serve		Qty per 100g
Energy	154575cal	4107cal
Protein	1.23g	0.03g
Fat (total)	3214g	85g
– saturated	631g	17g
Carbohydrate	372g	10g
– sugars	269g	7g
Dietary Fibre	5.7g	0.2g
Sodium	161mg	4mg

Nutritional information does not include the following ingredients: Baby potatoes (halved)

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Pop this curry on in the morning and let it simmer away throughout the afternoon for a deliciously rich and warming curry that will feed your soul and satisfy your belly!

You can use any secondary cut of meat for this curry, including cuts of lamb.

The darker you brown the beef, the richer your curry will become so I like to take that little bit of extra time to really develop the colour, but you can just throw in. Don’t miss the step where you sauté the onions and spices though, it makes a huge difference and your efforts will be rewarded!

Serve this Slow Cooker Spiced Beef and Vegetable Curry with Indian-Style Raita and Naan Bread!

Method

1. Set your slow cooker to the highest browning function.

2. Coat meat in olive oil, salt and pepper and fry off in batches until brown on all sides. Set aside.

3. Lower heat and add more olive oil, onions and a pinch of salt, slowly sauté until soft.

4. Add ginger, garlic and spices and fry until fragrant. If it looks a little dry add another tbsp olive oil. You really want to cook the rawness of the spices away.

5. Return meat to the slow cooker and stir it all together.

6. Add stock, carrots and potatoes and stir to combine.

7. Put the lid on and cook for 8 hours until meat if failing apart and veggies are cooked through.

8. Turn the slow cooker back to the browning function and reduce the sauce until it’s a slightly thickened consistency.

9. Serve with fresh coriander, raita and rice or crusty bread.