Slow Cooker Beef Curry

Ingredients
2 tbsp tomato purée
1 butternut squash, peeled and chopped into bite-sized 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 tbsp mild curry powder
350g stewing beef, cut into chunks
1 tin coconut milk
100g frozen peas

Method
Put the tomato purée, 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.
I don't add any extra salt here because there is normally a small amount of salt in curry powder. This makes this dish suitable for all ages and diets. However, if you find it’s a bit bland you could also add a stock cube to the mixture, or a level teaspoon of salt before stirring and covering.
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.
ieFood
Newsletter

Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.