Ginger Beef Curry Slow Cooker Version Food

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.

GINGER BEEF CURRY (SLOW COOKER VERSION)

Steps:

• Place beef and flour in a large, resealable plastic bag. Shake to coat beef with flour. In a small bowl, mix tomato paste and water.
• In a large slow cooker, combine onions, ginger, garlic, cinnamon stick, turmeric, and paprika. Place beef on onions, and sprinkle with cumin, coriander, cardamom, cloves, cayenne pepper, and nutmeg. Pour tomato paste mixture over meat. Cover, and cook on LOW setting until beef is very tender, about 8 to 9 hours.
• When ready to serve, season to taste with salt, and stir in cilantro.

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 COCONUT THAI BEEF CURRY

Steps:

• Begin by preparing the slow cooker with oil or cooking spray
• Dice the beef into bite sized pieces, remove and discard any large amounts of fat.
• Add the beef to the slow cooker and season well with the salt & pepper.
• Peel and prepare the vegetables, dice the carrots and potatoes into bite sized chunks, quarter the mushrooms and finely dice the onion.
• Add these vegetables to the slow cooker
• Add to this the green curry paste, garlic, brown sugar and finally pour over the coconut milk (if using kaffir leaves add these now also)
• Stir to combine and cook on LOW for 8 hours
• Stir gently a few times during cooking
• At 8 hours take out 1/3 of a cup of the cooking liquid and add the cornflour to this and stir until no lumps remain then pour back into the slow cooker and stir gently to combine
• If adding green beans add them now
• Cook for a further 45 minutes to an hour to allow sauce to thicken and everything to become tender
• Remove Kaffir leaves and discard
• Serve with a fragrant rice or on its own (if using squeeze a little lime juice over the curry before serving)
• This will freeze well, allow to cool before adding portions in airtight containers to the refrigerator or freezer.
• Enjoy!