Winter is coming and that means it’s time to pull out the slow cooker! There’s something about slow cooked meals on chilly nights that are just so comforting and nourishing and this recipe is no different. It’s so easy to whip together in the morning before you head out for day and when you get home for dinner it’s ready and waiting for you to scoop into a bowl and enjoy. Since this is a curry you can serve it up with steamed rice or even a slice of crusty bread will do nicely.
- 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
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. 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 Indian naan.
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