Curries made in the slow cooker are one of my favourite things to make – not only are they much less hassle than a regular curry that requires constant babysitting, the extended cooking time allows the flavours to really develop. Beef is a great meat to use in the slow cooker, especially the cheap cuts like shin or chuck, as you can guarantee melt in the mouth consistency every time. This recipe is indulgently creamy with just the right amount of spice.
Slow Cooker Beef Ingredients:
- 200g block creamed coconut
- 1 tbsp coconut oil
- 1 large onion, finely sliced
- 2 green chillies, deseeded and finely chopped
- 6 garlic cloves, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 1 tbsp ground coriander
- ½ tbsp turmeric
- 1 tsp ground fenugreek
- 1 tsp cumin
- 1 tsp black pepper
- 500g diced beef, suitable for slow roasting (I used the shin – cheap and oh so tender when cooked slowly!)
Slow Cooker Beef How To:
1) Gently melt the creamed coconut in a pan with approximately 200ml of warm water. Stir, and add more water to generate your desired consistency.
2) Heat the coconut oil in a large, heavy based pan to a medium heat. Add the onion and soften for 5 minutes, before bringing the heat down low and adding the chilli, garlic and ginger. Fry gently for a further 5 minutes, stirring to ensure it doesn’t burn.
3) Add the spices to the pan and fry for another two or three minutes, before adding the diced beef to the pan. Toss well to coat it in the spices and lightly brown the meat on all sides.
Add the coconut milk and stir well. Now transfer the whole contents of the pan to your slow cooker, and let it cook on a low heat for around 8 hours (or until you run out of willpower!). Serve over a big heap of cauliflower rice.