Name: Slow-cooker coconut beef vindaloo
Prep time: 25 min
Cook time: 135 min
Total time: 160 min
Yield: 6
Ingredients: 2 tablespoon ghee; 1 kilogram beef chuck steak, cut into 3cm cubes; 2 onions, thinly sliced; 4 clove garlic, crushed; 3 centimetre piece fresh ginger, grated; 1/2 cup vindaloo curry paste; 400 gram can diced tomatoes; 400 millilitre can coconut milk; 1 cup beef stock; 1 teaspoon dried chilli flakes; 500 gram kumara, cut into large chunks; 1 eggplant, cut into 2cm pieces; 2 naan bread, natural yoghurt, salad leaves, lime wedges to serve

Slow-cooker coconut beef vindaloo

This easy beef vindaloo recipe makes use of your slow cooker to create a tender, flavoursome curry. Featuring ginger, coconut and lime, this curry is the perfect winter warmer

Serves 6

Prep

25M

Cook

2H 15M

Total

2H 40M

Ingredients

2 tablespoon ghee

1 kilogram beef chuck steak, cut into 3cm cubes

2 onions, thinly sliced

4 clove garlic, crushed

3 centimetre piece fresh ginger, grated

1/2 cup vindaloo curry paste

400 gram can diced tomatoes

400 millilitre can coconut milk

1 cup beef stock

1 teaspoon dried chilli flakes

500 gram kumara, cut into large chunks

1 eggplant, cut into 2cm pieces

2 naan bread, natural yoghurt, salad leaves, lime wedges to serve

Method

1.In a heavy-based saucepan (see tip), heat ghee on high. Brown beef in two batches for 3-4 minutes each until a golden crust forms. Remove.

2.Using same pan, reduce heat to low. Sauté onion, garlic and ginger for 4-5 minutes until onion is tender, then stir in curry paste. Cook, stirring, for 1 minute until fragrant.

3.In a slow cooker, combine beef and onion mixture with tomatoes, coconut milk, stock and chilli. Cook, covered, on low for 1 hour, stirring occasionally. Add kumara and eggplant, then cook on low for a further 1 hour until beef is fork-tender.

4.Serve curry with naan, yoghurt, salad and lime.