Beef and Potato Curry
Simple and delicious curry, which also works perfectly well in the slow cooker.
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Servings: 4
Ingredients
- 600 g Diced beef I used ribeye
- 1 Onion diced
- 4 Cloves of garlic chopped
- 10 g Ginger chopped
- 1 Red chilli chopped
- 1 tbsp Curry powder
- 1 tbsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Cinnamon
- 400 g Tin of chopped tomatoes
- 400 g Tin of coconut milk
- 1 tbsp Tomato purée
- 400 g Baby potatoes cut into quarters
- 1 Bunch of coriander finely chopped
Instructions
- Fry the onion over a medium to high heat for about five minutes until they soften.
- Chuck in the garlic, ginger, and chilli. Cook for a further minute.
- Add in the curry powder, cumin, coriander, and cinnamon.
- Pour in the chopped tomatoes, coconut milk and add the tomato purée.
- Add in the diced beef, stir well then cover with a lid and leave to simmer over a low-medium heat for about 2 hours, or until the beef is tender.
- Add in the potatoes and cook for a further 30 minutes.
- Season to taste, then add the chopped coriander. Dish it up with basmati rice and enjoy.
Slow Cooker method:
- Fry the onion over a medium to high heat for about five minutes until they soften.
- Chuck in the garlic, ginger, and chilli. Cook for a further minute.
- Add it all into the slow cooker along with the rest of the ingredients except the fresh coriander.
- Cook it on low for 8 hours or high for 4 hours. Stir through the chopped coriander, and season to taste at the end.