3 hrs 20 mins
Not Too Tricky
serves 4
About the recipe
After just 20 minutes of prep, you can leave the slow cooker to do all the hard work here. Dinner, done!
Ingredients
1 onion
2 cloves of garlic
4cm piece of ginger
½ a bunch of fresh coriander (15g)
2 mixed-colour peppers
100g cherry tomatoes
500g higher-welfare diced braising steak
olive oil
½ x 180g jar of your favourite curry paste
½ x 400g tin of light coconut milk
Method
- Peel and finely chop the onion, garlic and ginger. Finely chop the coriander stalks, putting the leaves aside in a bowl of cold water for garnish. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Toss the beef with a pinch of sea salt and black pepper.
- Place a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and fry the beef for 5 minutes, then go in with the chopped veg, coriander stalks and 1 tablespoon of oil. Stir in the curry paste and cook for 2 minutes, or until the beef is beautifully golden. Add a splash of water to the pan to deglaze it, if needed.
- Transfer the contents of the pan to the slow cooker*, add enough water to cover the beef (around 200ml) and cook the highest setting for 3 hours, or the lowest setting for 8 hours, until the beef is tender, then stir in the coconut milk.
- Scatter over the reserved coriander leaves and serve with fluffy rice, poppadoms and your favourite chutney and pickles.
*Tested in a 6.5-litre slow cooker. All slow cookers are different, so results may vary.
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