Beef Curry (Slow Cooker)

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I was meant to make Beef Stroganoff last week, but didn’t quite feel like it, so decided to use the ingredients to make a slow cooker curry instead. This was my first attempt to cook a curry in the slow cooker. I pinched ideas from a number of recipes and was pretty happy with the way it turned out. Next time I would omit the chilli as the little kids said it was a little too spicy for them.

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  • 6

Ingredients

  • Spice Paste Ingredients:
  • 1 1/2 lbs. diced blade (beef)
  • 2 tablespoons oil
  • 2 tablespoons plain flour
  • 1/2 cup beef stock
  • 3/4 cup coconut cream
  • 1 lb. baby potatoes halved
  • 10 oz. Greek Style Natural Yogurt
  • 1 teaspoon coriander ground
  • 1 teaspoon cumin ground
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cardamom ground
  • 1/2 teaspoon garam Marsala
  • 1 onion finely chopped
  • 1 clove garlic
  • 1 small red chili

Preparation

Step 1

To make Curry Paste:
Add all ingredients in a bowl and process for about a minute with a blender.

1. This step is optional. I have this thing against raw potatoes so, I cook them slightly first in the microwave, so they will be lovely and soft. Place halved potatoes into a microwave safe dish with lid and cook on high for approx 6 minutes or until they have soften slightly and set aside

2.Toss the meat in flour. If the meat is in a plastic b ag, I just add the flour to the bag and shake with some vigor.

3. Heat oil in frying pan and brown the meat.

4. Once browned, transfer meat to the slow cooker, add paste and all other ingredients. Stir gently until combined.

5.Place lid on and cook on Auto/Low for 8-10 hours or H igh for 4-5 hours.

6. About 30 minutes before serving, add yoghurt and stir through.

7. Serve with rice

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