Slow Cooker Spiced Beef and Vegetable Curry
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!
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Baby potatoes (halved)
- 1.4 kg Chuck Steak Or Oyster Blade Steak Cut Into 4cm Chunks
- 1 tbsp Olive Oil
- salt and Pepper
- 3 whole Onions, Diced
- 6 cloves Garlic, Peeled And Crushed
- 1 4cm Piece Of Ginger
- 2 tbsp Turmeric
- 2 tbsp Coriander (fresh)
- 2 tbsp Cumin
- 1 tbsp Garam Masala
- 1 Bay Leaf
- 3 Carrots (diced)
- 500 grams Baby Potatoes (halved)
- 3 cups Beef Stock
- 1/4 cup Fresh Coriander (to Garnish)
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- Set your slow cooker to the highest browning function.
- Coat meat in olive oil, salt and pepper and fry off in batches until brown on all sides. Set aside.
- Lower heat and add more olive oil, onions and a pinch of salt, slowly sauté until soft.
- 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.
- Return meat to the slow cooker and stir it all together.
- Add stock, carrots and potatoes and stir to combine.
- Put the lid on and cook for 8 hours until meat if failing apart and veggies are cooked through.
- Turn the slow cooker back to the browning function and reduce the sauce until it’s a slightly thickened consistency.
- Serve with fresh coriander, raita and rice or crusty bread.