Slow-cooker coconut beef curry
4
Points®
Total time: 7 hr 15 min • Prep: 15 min • Cook: 7 hr • Serves: 8 • Difficulty: Easy
Just spend 15 minutes in the kitchen and come back 7 hours later to a luscious, creamy curry that will be sure to satisfy you on those cold winter nights.
Ingredients
Thai yellow curry paste
110 g
Root Ginger
1 tablespoon(s)
Turmeric
2 teaspoon(s)
Lean diced beef (less than 5% fat)
1000 g
Reduced fat coconut milk, tinned (9% Fat)
400 ml
Onion
2 medium, thinly sliced
Potatoes, Raw
500 g
Carrots, raw
500 g
Lime Juice, Fresh
1 tablespoon(s)
Spring Onions
2 medium, trimmed and thinly sliced
Coriander, fresh
2 tablespoon(s)
Instructions
1
Place curry paste, ginger and turmeric in a 6L slow cooker. Whisk in coconut milk and 250ml water.
2
Stir in the beef, onions, potatoes and carrots. Cover with lid. Cook on low for 7 hours (or high for 4 hours), or until beef and vegetables are very tender.
3
Stir in the lime juice. Serve sprinkled with spring onions and coriander.
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