Caitriona Redmond's Slow Cooker Beef Curry

Caitriona Redmond's Slow Cooker Beef Curry

"The last thing I want to do is to spend a busy day slaving in the kitchen to cook up something healthy and tasty for the kids. That’s why I make the most of my slow cooker at least twice a week. "

Prep time: 30 minutes

Cook time: 160 minutes

Servings: 6 people

Preparation

Put the tomato puree, butternut squash, onion, carrots, garlic, ginger, curry powder, and beef into the slow cooker.

Stir well so that the curry powder and aromatic ingredients (onion, garlic, and ginger) are mixed throughout the dish.

Add about 2 tablespoons of water at this stage, but not too much.

It may seem very dry but it will cook fine.

Put the lid on the slow cooker and turn to high for 4 hours.

After 4 hours, open the slow cooker and pour in the coconut milk and frozen peas. Stir well, then cover again for a further 30 minutes.

Serve with basmati rice or naan bread.

Ingredients

2 tablespoons tomato puree
1 butternut squash, peeled and chopped into bitesize chunks
1 large onion, peeled and chopped
3 large carrots, peeled and chopped
3 cloves of garlic, crushed/minced
1 large piece of ginger, peeled and chopped
2 tablespoons of mild curry powder
350g stewing beef, cut into chunks
1 tin coconut milk
100g frozen peas

Ingredients

2 tablespoons tomato puree
1 butternut squash, peeled and chopped into bitesize chunks
1 large onion, peeled and chopped
3 large carrots, peeled and chopped
3 cloves of garlic, crushed/minced
1 large piece of ginger, peeled and chopped
2 tablespoons of mild curry powder
350g stewing beef, cut into chunks
1 tin coconut milk
100g frozen peas

Preparation

Put the tomato puree, butternut squash, onion, carrots, garlic, ginger, curry powder, and beef into the slow cooker.

Stir well so that the curry powder and aromatic ingredients (onion, garlic, and ginger) are mixed throughout the dish.

Add about 2 tablespoons of water at this stage, but not too much.

It may seem very dry but it will cook fine.

Put the lid on the slow cooker and turn to high for 4 hours.

After 4 hours, open the slow cooker and pour in the coconut milk and frozen peas. Stir well, then cover again for a further 30 minutes.

Serve with basmati rice or naan bread.