Slow Cooker Beef Coconut Curry

Ingredients

• 2 tbsp sunflower oil or ghee
• ½ tsp salt
• ½ tsp black pepper
• 1.5 kg (3.3 pounds) braising beef
• 1 large onion (peeled and chopped)
• 2 red bell peppers (deseeded and roughly chopped)
• 4 cloves garlic (peeled and minced)
• 2 tsp minced ginger
• 2 heaped tbsp curry paste
• 1 beef stock cube (crumbled)
• 400 g (14 oz) tin finely chopped tomatoes
• 2 tbsp tomato puree (paste for US)
• 2 tsp sugar
• 400 ml (14 oz) tin full fat coconut milk
• 3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water
• Handful of chopped coriander (cilantro)
• Pilau or boiled rice
• Naan

Instructions

1. Preheat your slow cooker on high heat.
2. Season the braising beef generously with salt and pepper.
3. In a large pan, heat 1 ½ tablespoons of oil over high heat.
4. Add the seasoned beef in batches if necessary, searing until lightly browned (about 6-8 minutes).
5. Once browned, transfer the beef to your slow cooker using a slotted spoon.
6. In the same pan, add the remaining ½ tablespoon of oil.
7. Reduce heat to medium, then add in chopped onion and red bell peppers.
8. Cook for about 4-5 minutes until onions soften.
9. Stir in minced garlic, ginger, curry paste, and crumbled stock cube.
10. Cook for another 1-2 minutes until fragrant.
11. Pour in tinned tomatoes, tomato puree, sugar, and coconut milk.
12. Stir well to combine all ingredients before bringing to a boil.
13. Pour everything into your slow cooker over the seared beef. Stir again gently.
14. Cover with the lid and cook on high for 5-6 hours or low for 7-8 hours.
15. If desired, mix cornflour with cold water then slowly pour into your curry while stirring until thickened to your liking.
16. Serve hot over pilau or boiled rice, garnished with freshly chopped coriander. Enjoy it alongside naan bread for a complete meal!