Slow Cooker Beef Curry

Ingredients

• 1kg Chuck or gravy beef, fully thawed, cut into 3–4cm cubes
• 2 Onions, sliced
• 3 cloves Garlic, crushed
• 1 tbsp Fresh ginger, grated
• 3 tbsp Curry powder, medium
• 1 tbsp Tomato paste
• 400g can Crushed tomatoes
• ½ cup (125ml) Beef stock
• 400ml can Coconut milk
• 1 tsp Salt
• Cooked rice, to serve

You’ll need: Slow cooker

Method

1. 1

   Put the onions, garlic, ginger and curry powder in the slow cooker and stir to coat. For deeper flavour you can first fry the curry powder with the onions in a little oil for 3 minutes; it is optional.

2. 2

   Add the beef, tomato paste, tomatoes, stock and salt and stir well.

3. 3

   Cover and cook on low for 8 hours or on high for 5 hours, until the beef is very tender and pulls apart easily.

4. 4

   Stir in the coconut milk, cover and cook on high for 20 minutes, until hot through. If the sauce is thin, cook with the lid off for another 15–20 minutes.

5. 5

   Skim off any fat from the top, taste and add salt if needed. Serve with rice.