Beef & Vegetable Curry - Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 x Tbspn Oil1.25kg gravy beef, trimmed, cut into 3cm cubes2 medium brown onions, halved, sliced1/2 cup korma curry paste750g potatoes, unpeeled, cut into 2cm cubes1/2 (550g) cauliflower, cut into small florets2 x 400g cans diced tomatoes1 x cup beef stock1 cup frozen peasSteamed basmati rice, plain yogurt and chopped coriander to serve.
Heat half the oil in a frypan over medium heat. Cook beef in batches for 3 to 4 minutes or until browned all over. Transfer to a bowl.
Heat remaining oil in frypan over medium heat, cook onion, stirring for 3 minutes or until softened.
Put onion in slow cooker, add curry paste, add potato, cauliflower, tomato and stock.
Add beef.
Season with salt and pepper.
Stir to combine.
Cover with lid and cook for 8 hours on low or until beef is tender and potatoes are soft.
Stir half way through cook time.
10 minutes before serving add peas to slow cooker.
Serve with rice, yogurt and coriander.
Serving Size: Makes 8 serves
Number of Servings: 8
Recipe submitted by SparkPeople user KAHLUAKEL.
Heat remaining oil in frypan over medium heat, cook onion, stirring for 3 minutes or until softened.
Put onion in slow cooker, add curry paste, add potato, cauliflower, tomato and stock.
Add beef.
Season with salt and pepper.
Stir to combine.
Cover with lid and cook for 8 hours on low or until beef is tender and potatoes are soft.
Stir half way through cook time.
10 minutes before serving add peas to slow cooker.
Serve with rice, yogurt and coriander.
Serving Size: Makes 8 serves
Number of Servings: 8
Recipe submitted by SparkPeople user KAHLUAKEL.
Nutritional Info Amount Per Serving
- Calories: 273.7
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 480.3 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 5.0 g
- Protein: 7.4 g
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