Slow Cooker Beef Curry
Serves 4
Calories: 520 kcal/serving
A warm (not hot) curry, that's packed full of vegetables and flavour. In the slow cooker, the beef becomes super tender. Any Thai curry paste will work. Goes well with peshawari naan.
Curry Sauce
1 can (400ml) coconut milk
1 onion, thinly sliced
2 tbsp Thai curry paste
1 tsp ground ginger
2 tbsp crunchy peanut butter
1 tbsp brown sugar
3 cloves garlic, crushed
The Rest
2 carrots, chopped
500g beef casserole steak, diced
1 small aubergine, cubed
100g green beans, chopped
3 cups cooked white rice
Lime wedges and coriander to serve
Method
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Add coconut milk, curry paste, ginger, peanut butter, brown sugar and garlic to the slow cooker, then whisk together to combine.
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Add onion, carrots and beef then stir through the sauce.
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Set slow cooker to low for 8 hours or high for 4 hours. Halfway through cooking, add the aubergine and stir.
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30 minutes before end time add the green beans then let them cook through.
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Serve on top of rice with a squeeze of lime and scatter over coriander leaves.