I flipping love my slow cooker, and this beef curry recipe is the kind of thing that reminds me how easy it is to cook plenty of different meals for the family each week!
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. A slow cooker is such a handy gadget to have in your kitchen, and they use up the same energy as a light bulb. It’s the ultimate money-saving, time-saving way to make a dinner that the whole family will love. If you’re worried about leaving the slow cooker on when you leave the house, invest in a timer plug attachment.
Slow Cooker Beef Curry
- 2 tablespoons 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 tablespoons of mild curry powder
- 350g stewing beef, cut into chunks
- 1 tin coconut milk
- 100g frozen peas
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’ve not added 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.