Beef & Vegetable Curry - Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Beef & Vegetable Curry - Slow Cooker calories by ingredient
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Number of Servings: 8

Ingredients

    2 x Tbspn Oil
    1.25kg gravy beef, trimmed, cut into 3cm cubes
    2 medium brown onions, halved, sliced
    1/2 cup korma curry paste
    750g potatoes, unpeeled, cut into 2cm cubes
    1/2 (550g) cauliflower, cut into small florets
    2 x 400g cans diced tomatoes
    1 x cup beef stock
    1 cup frozen peas
    Steamed basmati rice, plain yogurt and chopped coriander to serve.

Directions

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.

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