This beef curry is perfect for the slow cooker, making it a great option if you want to come home from work to a comforting dinner, or prepare a dish for friends without having to spend all evening in the kitchen. Buy the best quality beef you can afford as the nutritional value of meat is directly linked how it has been raised and fed. I usually buy mine from the local butcher, as I’m able to quiz him about where the meat has come from and the welfare of the animal. When I eat meat, I feel a responsibility to support the farmers who work hard to give their animals a good life. The flavours of this curry are rich and very tasty, but the spice is mild meaning it’s great for those who can’t tolerate foods that are too spicy. I’m a big fan of lime zest as a garnish as I find it lifts food in a really amazing way. This recipe is gluten and dairy free. I enjoy it with a zesty side salad rich in green leaves, cooling cucumber and fresh coriander, dressed in olive oil and lime juice. This recipe serves 4-6 people.
- 2 tablespoons coconut oil
- 750g braising beef, diced
- 1 large onion, diced
- 4 cloves of garlic, crushed
- 2 fresh red chillis, deseeded and chopped
- 2 cm slice of fresh ginger, peeled and grated
- 2 tablespoons of curry powder
- 2 teaspoons of turmeric powder
- 3 carrots, sliced
- 400ml can of full fat coconut milk
- 400mil can of chopped tomatoes
- 1 tablespoon of fish sauce
- 2 limes, zest removed and kept, then sliced into wedges (do both of these things just before serving)
- Heat oil in a saucepan on a fairly high heat. Cook the beef in a couple of batches for 5–6 minutes each, until browned all over. Remove from pan and set aside.
- Reduce the heat to medium then sauté the onion for 3–4 mins, until lightly golden. Stir in the garlic, chilli, ginger, curry powder, and turmeric. Cook 1–2 mins, until fragrant.
- Transfer the beef, onion and spices into a slow cooker with the carrots, and stir everything together until everything is coated.
- Add the coconut milk, tomatoes and fish sauce. Turn the slow cooker onto the highest setting and cook for 4-5 hours until beef is tender, or alternatively cook on the low setting for 8-9 hours.
- Serve topped with lime zest, and with the lime wedges.
If you don’t have a slow cooker this curry can be cooked on the stove at a simmer for 40-45 minutes. make sure you added 1 cup of water to prevent it from drying out though.