2 October, 2015
Beef Curry
Beef Curry
Serves: 6
Ingredients:
- 800g – 1kg gravy beef or chuck steak
- 1 large brown onion, diced
- 2 cloves garlic, finely diced
- 2cm fresh ginger, finely diced
- 1 tablespoon curry powder
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 400ml can coconut cream
- 1/2 cup beef stock
Method:
- Place the chopped onion evenly over the base of the slow cooker and then place the whole pieces of gravy beef on top of the onion
- In a small jug combine the coconut cream and stock with all the spices until well mixed
- Pour the mixture over the meat and then flip the meat to ensure it is well coated in the mixture
- Cook on LOW in the slow cooker for 6-8 hours, do not cook on HIGH as it will split the coconut cream
- Use 2 forks or a pair of tongs to gently shred the meat before serving and mix well with the sauce
- Serve with your choice rice, pasta, mash, vegetables or a garden salad.
Recipe Notes:
- Store covered in the fridge no longer than 3 days
- This recipe is freezer friendly
- Left overs make a delicious pie filling
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.