Indian Beef Curry by
You can experiment with the veggies used!
Ingredients
1kg cubed casserole beef
2 brown onions, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam marsala
1 tsp sweet paprika
1/2 tsp ground turmeric
2 x 400g cans chopped tomatoes
1/2 cauliflower, cut into florets
6 carrots, peeled, thinly sliced
1 cup chopped green beans
1 tin coconut cream
fresh coriander
Instructions
•Put cubed beef in slow cooker and add enough water to cover.
•Cook on 'Low' heat for 6-8 hours.
Half an hour or so before serving:
•Brown the onions in a large pot on the stove.
•Add the spices and cook, stirring, for 1-2 minutes or until aromatic.
•Add 2 cups of beef stock (from the slow cooker) and tinned tomatoes and bring to a simmer.
•Add chopped carrot, cauliflower and beans and simmer gently until cooked.
•Add the beef and, finally, stir through the coconut cream.
•Remove from heat and serve, topped with coriander.
•Cook on 'Low' heat for 6-8 hours.
Half an hour or so before serving:
•Brown the onions in a large pot on the stove.
•Add the spices and cook, stirring, for 1-2 minutes or until aromatic.
•Add 2 cups of beef stock (from the slow cooker) and tinned tomatoes and bring to a simmer.
•Add chopped carrot, cauliflower and beans and simmer gently until cooked.
•Add the beef and, finally, stir through the coconut cream.
•Remove from heat and serve, topped with coriander.