Slow Cooker Spiced Beef and Vegetable Curry

Summary

Servings
1

Time Needed

20 mins Prep

240 mins Cook

Ingredients
15

Difficulty
Medium

Rating (click to rate)

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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.

Slow Cooker Spiced Beef and Vegetable Curry | Stay at Home Mum

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.

Spiced Beef and Vegetable Curry | Stay at Home Mum

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