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Beef and vegetable curry
Beef and vegetable curry
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Prep Time:
10 minutes
Cook Time:
480 minutes
Total Time:
490 minutes
Effortlessly make a nutritious and tasty meal with this slow-cooker recipe.
Ingredients:
  • 36.80 gm rice bran oil
  • 1.25kg gravy beef, trimmed, cut into 3cm cubes
  • 2 medium brown onions, halved, sliced
  • 175.00 gm korma curry paste
  • 750g lady christl potatoes, unpeeled, cut into 2cm cubes
  • 550g cauliflower
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 255.00 gm beef stock
  • 250.00 ml frozen baby peas
  • Steamed basmati rice, to serve
  • Plain yoghurt, to serve
  • Chopped coriander, to serve
Instructions:
  • In a 7-liter slow-cooker set over medium-high heat, warm 1 tablespoon of oil. Brown the beef in batches for 3 to 4 minutes until evenly browned. Transfer to a plate.
  • In a slow-cooker bowl, warm 1 tablespoon of oil over medium heat. Sauté onion for 3 minutes until softened. Add curry paste and cook for 1 minute until aromatic. Add potato, cauliflower, tomato, stock, beef, juices, salt, and pepper. Stir well to combine. Cover with lid and cook on low.
  • Cook the beef until tender over 8 hours, stirring halfway through. Add peas, then serve with rice, yogurt, and coriander.

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