Slow Cooker Beef Curry

Ingredients:

1 tablespoon coconut oil or olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper (optional)

1 tablespoon tomato paste

1 can (400ml) coconut milk

1/2 cup beef broth

1 tablespoon lime juice

1 teaspoon sea salt

700g stewing beef, cut into chunks

1 large potato, peeled and cubed

2 cups spinach or kale (optional)

Fresh cilantro, for garnish

Cooked basmati rice or naan, to serve

Directions:

In a skillet over medium heat, heat the oil. Add chopped onion and sauté for 4-5 minutes until softened.

Stir in garlic and ginger; cook for another 1 minute. Add curry powder, cumin, turmeric, cayenne, and tomato paste. Cook, stirring frequently, for 1-2 minutes until fragrant.

Transfer the onion and spice mixture to the slow cooker. Add coconut milk, beef broth, lime juice, and salt. Stir to combine.

Add the beef and potatoes to the slow cooker. Stir to coat the beef in the curry mixture.

Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.

If using spinach or kale, stir in during the last 20–30 minutes of cooking.

Serve warm over basmati rice or with naan bread, garnished with fresh cilantro.

Prep Time: 15 minutes | Cooking Time: 8 hours (low) or 5 hours (high) | Total Time: 8 hours 15 minutes

Kcal: 435 kcal | Servings: 4 servings