This mouthwatering beef and coconut curry is definitely a must-try for your next easy weeknight meal. Thanks to its Sri Lankan-inspired ingredients list, the bold flavour that comes from this simple meal will be hard to forget!
Plus, with the help of the trusty slow cooker, there’s nothing better than simply setting and forgetting this in the morning to enjoy it entirely hassle-free the night of. Serve it up on a bed of fluffy rice and you’re good to go!
Ingredients
- 1 1/2 tablespoons peanut oil
- 1.2kg beef chuck steak, cut into 3cm pieces
- 1 brown onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 long fresh green chilli, deseeded, thinly sliced
- 1 tablespoon curry powder
- 3 teaspoons ground coriander
- 2 teaspoons chicken stock powder
- 180ml (3/4 cup) passata
- 350g sweet potato, peeled, cut into 3cm pieces
- 270ml can coconut milk
- 2 tablespoons tamarind puree
- 2 fresh curry leaf sprigs, plus extra sprigs, to serve
- 5 cardamom pods, crushed
- 1 cinnamon stick
- 3 teaspoons brown sugar
- Roti bread, warmed, to serve
- Steamed rice, to serve
Method
- Heat 1 tablespoon oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes or until evenly browned. Use tongs to transfer the beef to a slow cooker.
- Heat the remaining 2 teaspoons oil in the pan. Add the onion. Reduce heat to medium. Cook, stirring often, for 5 minutes or until tender. Add the garlic, ginger and chilli. Cook, stirring, for 1 minute or until aromatic. Add the curry powder and coriander. Stir to coat. Add the stock powder, passata and 250ml (1 cup) water. Stir to combine.
- Pour the curry mixture into the slow cooker. Add the sweet potato, coconut milk, tamarind, curry leaves, cardamom and cinnamon. Stir to combine. Cover and cook on High for 4 hours or until the beef is very tender.
- Stir through the sugar and season. Sprinkle with extra curry leaves and serve with roti and rice.