Ingredients
– 1 tablespoon extra virgin olive oil
– 1 kilogram gravy beef or chuck steak
– 1 large brown onion, chopped
– 1/2 cup korma curry paste
– 500 grams potatoes, cut into 2 cm cubes
– 1/2 cauliflower (approximately 300 grams), cut into small florets
– 2 carrots, peeled and sliced into rounds
– 2 cans (400 grams each) diced tomatoes
– 1 cup reduced salt vegetable stock
– 1 cup water
– 1 1/2 cups frozen peas
– 7.5 cups cooked brown rice to serve (prepared from 3.75 cups uncooked rice)
Instructions
1-Heat 2 teaspoons of oil in a large frying pan and brown half of the beef cubes for a few minutes until browned on the outside. Transfer to a plate, then repeat with the remaining oil and beef.
2-Add all ingredients except the peas to a slow cooker and mix well, then add the seared beef.
3-Cover with a lid and cook on high for 30 minutes, then on low for 7.5 hours, stirring halfway through.
4-Add the peas 10 to 20 minutes before serving or until cooked.
5-Serve with 3/4 cup cooked brown rice per person. The total preparation time is 480 minutes, with most of it being hands-off slow cooking, so active prep is minimal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Serve with natural yogurt and chopped coriander for extra flavor.
🔥 Sauté onion with korma paste before slow cooking to deepen taste.
⏲️ Raw beef can be used directly in slow cooker but may impact texture and flavor.
- Prep Time: 10 minutes
- Slow Cook Time: 7 hours 30 minutes
- Cook Time: 7 hours 40 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Sugar: 9.6 g
- Sodium: 512 mg
- Fat: 13.8 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Carbohydrates: 62.2 g
- Fiber: 7.8 g
- Protein: 32.7 g