Slow Cooker Beef Madras (HC)
Ingredients
- 1 tbsp olive oil
- 450g beef pieces, cubed (such as stewing steak)
- 1 large onion, diced
- 1 tsp garlic powder
- 1 tsp ground ginger
- 2 tbsp curry paste (madras)
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp paprika
- 1 heaped tbsp soy sauce (low sodium)
- 1 heaped tbsp tomato purée
- Pinch of black pepper
- 1 tin coconut milk
- 1 beef or vegetable stock cube (low sodium)
- 1 tsp cornflour (optional)
To serve per portion
- 60g brown rice
- 100g broccoli, cut into florets
- 1 tbsp fresh coriander, chopped (optional)
Tip: This curry can also be made using just curry paste. The extra spices add depth of flavour but the recipe will still taste delicious without them.
Instructions
Heat the olive oil in a frying pan over medium heat. Add the beef and sear until browned on all sides.
Transfer the browned beef to the slow cooker and add the onion, garlic, ginger, curry paste, cumin, garam masala, coriander, paprika, soy sauce, tomato puree and black pepper.
Stir until all the beef and onion are coated in spices and flavours.
Add the coconut milk and stock cube. Then mix.
Cook on high for 4-5 hours, or on low for 7–8 hours, until the beef is tender.
Around 15 minutes before serving, cook the brown rice according to the packet instructions.
Cook the broccoli by steaming or boiling until just tender.
Taste the curry and adjust the seasoning to your liking. For a thicker sauce, mix a teaspoon of cornflour with a splash of water, then stir it into the curry until it reaches your desired consistency.
To serve, add the rice to a bowl and top with the curry and broccoli. Sprinkle with fresh coriander if using.
Note - This recipe serves 4. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze in single portions for up to 3 months.