Nicky's Kitchen SanctuaryLighter Slow Cooked Spicy Beef Curry
What you'll need
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Ingredients
Serves 6- 1 large onion
- 1 thumb-sized piece of ginger ((peeled and minced))
- 1 small bunch fresh coriander (roughly chopped)
- 1 tbsp lemon juice
- 1 tsp coriander
- 1/4 red onion (peeled and finely diced)
- 2 tbsp ground coriander
- 2 tbsp tomato paste
- 3 garlic cloves ((peeled and minced))
- 400 g (14 oz) tin chopped tomatoes
- or cauliflower fried rice ((for a low carb alternative))
- 1 kg (2.2 lbs) lean braising/casserole steak ((cut into small chunks))
- 500 ml (2 cups + 1 tbsp) beef stock ((water plus 2 stock cubes or 2 tsp bouillon for gluten-free is fine))
- 150 ml (3/4 cup) fat-free Greek yogurt
- 1 fresh red or green chilli ((finely chopped))
- 1 1/2 tbsp ground cumin
- 1 tsp cumin
- 1 tsp salt
- 1 tsp turmeric
- 1/2 tsp freshly ground black pepper
- 4 dried whole chillies
- 6 cardamom pods ((sew them onto a piece of thread to keep them together - makes it easier to fish them out later))
- boiled basmati rice ((235g cooked/75g dry rice per person))
- 10 sprays Frylight spray
- 2 tsp garam masala
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Steps
- Step 1
Place the beef and marinade ingredients into a medium-sized bowl and mix together until everything is combined. I like to use my hands to massage the yogurt into the beef. Cover with plastic wrap and place in the fridge to marinade for 1-2 hours (or overnight).
- Step 2
Place a large frying pan (or the inside of your slow cooker if it can be used on the hob) over a high heat and spray with the frylight. Add in the beef and cook for 5-6 minutes until sealed. You'll probably notice watery liquid coming off the beef and marinade as you cook. Drain off most of it (otherwise you'll just be boiling the beef). It's fine to leave a little in there though.
- Step 3
Once the beef is sealed, add in the onion and turn the heat down to medium. Stir and cook for 4-5 minutes until the onion starts to soften.
- Step 4
Add in the coriander, cumin, cardamom, turmeric, garam masala, black pepper, whole and chopped chillies, garlic, and ginger. Cook for 3-4 minutes, stirring a few times until the spices start to release their aroma.
- Step 5
Stir in the tomato paste, stock, chopped tomatoes, and lemon juice. Bring to a simmer, then transfer to your slow cooked and cook on high for 3-4 hours or low for 5-6 hours.
- Step 6
Once cooked, test and add salt and pepper if required. Serve over rice with some freshly chopped coriander.
Interactive, hands-free timers are available in the Supper app.
Place the beef and marinade ingredients into a medium-sized bowl and mix together until everything is combined. I like to use my hands to massage the yogurt into the beef. Cover with plastic wrap and place in the fridge to marinade for 1-2 hours (or overnight).
Source: Nicky's Kitchen Sanctuary
