Crockpot Curried Beef With Fruit Food

SLOW COOKER BEEF CURRY

Steps:

• Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
• Add the spinach leaves, remaining Garam masala and mango chutney before serving.

SLOW-COOKER BEEF CURRY

Steps:

• Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
• Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
• Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

SLOW COOKER RED CURRY BEEF POT ROAST

Steps:

• Generously season beef chuck roast with salt and pepper.
• Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
• Spread chopped onions in slow cooker; place browned roast on top of onions.
• Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
• Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
• Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
• Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
• Remove meat from the broth. If desired, skim some fat from the surface of the broth.
• Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
• Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
• Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
• Ladle into serving bowls and garnish with chopped peanuts and cilantro.

SLOW COOKER BEEF CURRY

Steps:

• Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
• Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
• Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.

SLOW-COOKER CURRIED BEEF STEW

Steps:

• In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
• In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
• Cover; cook on low setting for 8 to 10 hours.

CROCK POT CURRIED FRUIT

Steps:

• Drain all fruit and gently combine in crock pot.
• Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed.
• Pour mixture over the fruit mixture in the crock pot and stir gently.
• Cover and cook on high setting about 2 1/2 hours.
• Mix the cornstarch in the cold water and stir it into the fruit mixture.
• Cook uncovered on high heat 30 minutes longer, or until the fruit mixture is slightly thickened.