Beef and vegetable curry

 

Beef and vegetable curry 

Ingredients (serves 8)

• 2 tablespoons Alfa One rice bran oil
• 1.25kg gravy beef, trimmed, cut into 3cm cubes
• 2 medium brown onions, halved, sliced
• 1/2 cup korma curry paste
• 750g lady christl potatoes, unpeeled, cut into 2cm cubes
• 1/2 (550g) cauliflower, cut into small florets
• 2 x 400g cans diced tomatoes
• 1 cup beef stock
• 1 cup frozen baby peas
• Steamed basmati rice, plain yoghurt and chopped coriander, to serve

Method

1. Heat half the oil in the bowl of a 7-litre slow-cooker (see note) over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned all over. Transfer to a plate.
2. Heat remaining oil in slow-cooker bowl over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add potato, cauliflower, tomato and stock. Return beef and juices to bowl. Season with salt and pepper. Stir to combine. Return bowl to slow-cooker. Cover with lid. Turn cooker on low.
3. Cook for 8 hours or until beef is tender, stirring halfway during cooking. Stir in peas. Serve with rice, yoghurt and coriander.