Naan bread
A must-have to accompany a curry, naans should be nicely golden and blistered on the outside, and soft and fluffy inside – it's well worth making your own from scratch
Slow-cooker beef curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp oil
- 1 onionfinely chopped
- 2 garlic clovesfinely sliced
- thumb-sized piece of gingerpeeled and sliced
- 500g stewing beefdiced
- 2 tbsp curry powder of your choice (we used medium)
- 400ml tin coconut milk
- 350g potatoespeeled and cut into chunks
- 200g fresh spinachchopped
- riceto serve
Nutrition: per serving
- kcal459
- fat28.2g
- saturates17.8g
- carbs20.7g
- sugars4.8g
- fibre4.5g
- protein28.3g
- salt0.2g
Method
step 1
Heat the oil in a large frying pan and cook the onion until softened (5-6 mins), before stirring in the garlic and ginger. Cook for 1 min. Now add the beef and stir-fry until it is evenly browned. Sprinkle over the curry powder and cook for 1-2 mins before tipping the contents of the pan into the slow cooker.
step 2
Off the heat, add the coconut milk to the frying pan and stir to gather any juices or spices left behind before adding to the slow cooker along with the potatoes, plus half a tin of water. Stir to mix before covering and cooking on low for 8 hrs.
step 3
Stir the chopped spinach into the curry for the last 10 mins. Serve with rice.
