Beef
and Vegetable Curry
Save precious time with this slow-cooker
recipe that’s wholesome and delicious.
Ingredients
(Serves 8)
2 tablespoons Alfa One rice bran oil
1.25 kg gravy beef, trimmed, cut into 3 cm
cubes
2 medium brown onions, halved, sliced
½ cup korma curry paste
750g lady christl potatoes, unpeeled, cut
into 2cm cubes
½ cauliflower, cut into small florets
2 x 400g cans diced tomatoes
1 cup beef stock
1 cup frozen baby peas
Steamed basmati rice, plain yoghurt and
chopped coriander, to serve.
Method
Heat half the oil in either a fry pan or
slow cooker over medium –high heat. Cook beef, in batches, for 3-4 minutes or
until browned all over. Transfer to a plate.
Heat remaining oil. Cook onion, stirring,
for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute
or until fragrant. Add onion mixture to slow cooker. Add potato, cauliflower,
tomato and stock. Return beef and juices to slow cooker. Season with salt and
pepper. Stir to combine. Cover with lid. Turn cooker on low.
Cook for 8 hours or until beef is tender,
stirring halfway through cooking. Stir in peas. Serve with rice, yoghurt and
coriander.
Source
Super Food Ideas- August 2010, Page 30
Recipe by Kim Coverdale
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