Slow-Cooker Curry

Ingredients:

• 2 tbsp sunflower oil or ghee
• ½ tsp salt
• ½ tsp black pepper
• 1.5 kg (3 ⅓ pounds) braising beef
• 1 large onion - peeled and chopped
• 2 red bell peppers - deseeded and roughly chopped
• 4 cloves garlic - peeled and minced
• 2 tsp minced ginger
• 2 heaped tbsp curry paste*
• 1 beef stock cube - crumbled
• 400 g (14 oz) tin finely chopped tomatoes
• 2 tbsp tomato puree (paste)
• 2 tsp sugar
• 400 ml (14 oz) tin full fat coconut milk

Optional:

• 3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water

To Serve:

• A handful of chopped coriander (cilantro)
• Pilau or Boiled rice
• Naan bread

Process:

1. Preheat your slow cooker to high.
2. Season the beef with the salt and pepper.
3. Heat 1 ½ tbsp of the oil in a large pan over a high heat.
4. Add the seasoned beef to the pan. Sear until lightly browned (about 6-8 minutes). You may need to do this in two batches.
5. Once seared, add the beef to the slow cooker, using a slotted spoon.
6. Add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
7. Add in the onion and red pepper and cook for 4-5 minutes, until the onions have softened.
8. Add in the garlic, ginger, curry paste and crumbled stock cube. Stir and cook for 1-2 minutes.
9. Add in the tinned tomatoes, tomato puree, sugar and coconut milk.
10. Stir, bring to the boil, then pour into your slow cooker, stir once more, place your slow cooker lid on and cook for 5-6 hours on high or 7-8 hours on low.
11. If want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring - until the sauce is thick enough.
12. Serve over rice, sprinkled with some coriander (cilantro). I like to serve mine with some tomato and onion salad too.