Sponsored
Write
Search
Menu
Hearty slow-cooker beef and vegetable curry
1697
By PolidentIn SponsoredOn Wednesday 29th Aug, 2018

Hearty slow-cooker beef and vegetable curry

A great comfort food for those chilly nights!

There’s something about slow-cooked meals on chilly nights that’s just so comforting, and they have the added advantage of being easy to prepare ahead of time if you’ve got a busy day ahead.

After slow-cooking for eight hours, the beef is melt-in-your-mouth tender and lovely over a bed of steamed rice or served up with a crusty bread roll.

Ingredients

  • 2 tablespoons rice bran oil
  • 1.25kg gravy beef, trimmed, cut into 3cm cubes
  • 2 medium brown onions, halved, sliced
  • 1/2 cup korma curry paste
  • 750g lady christl potatoes, unpeeled, cut into 2cm cubes
  • 1/2 (550g) cauliflower, cut into small florets
  • 2 x 400g cans diced tomatoes
  • 1 cup beef stock
  • 1 cup frozen baby peas

Method

  1. Heat half the oil in the bowl of a 7-litre slow-cooker over medium-high heat. Cook beef in batches for 3 to 4 minutes or until browned all over. Transfer to a plate.
  2. Heat remaining oil in slow-cooker bowl over medium heat. Cook onion, stirring for 3 minutes or until softened. Add curry paste. Cook, stirring for 1 minute or until fragrant. Add potato, cauliflower, tomato and stock. Return beef and juices to bowl. Season with salt and pepper and stir to combine. Return bowl to slow-cooker. Cover with lid. Turn cooker on low.
  3. Cook for 8 hours or until beef is tender, stirring halfway during cooking. Stir in peas. Serve with rice, crusty bread or naan.

Eating with dentures shouldn’t cause you any discomfort or problems.

To give you that extra confidence and comfort, Polident denture adhesive can help seal out food particles, so you can enjoy a wider variety of your favourite foods.

Try your free Polident sample today
sign up todayand get the latest in news, entertainment, lifestyle & fun
Clicking sign up means you agree to our terms and acknowledge you've read our privacy policy.