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Slow Cooker Beef Curry with Kūmara and Spinach

Set the slow cooker in the morning and come home to this warming family meal full of flavour.


  • 750 grams beef, diced (gravy, chuck or blade steak work well)
  • 2 tablespoons curry paste, such as Rogan Josh or Korma curry paste
  • 1 1/2 cups low-salt beef stock (or 1 stock cube and 1 cup water)
  • 1/2 cup low-fat coconut milk
  • 400 grams orange-fleshed kūmara or pumpkin, diced
  • 1/2 packet frozen spinach


  • Turn slow cooker onto LOW to pre-warm while you prepare the ingredients.
  • Add meat and kūmara or pumpkin to the slow cooker.
  • In a bowl stir together curry paste, beef stock and coconut milk. Pour into the slow cooker, stir to mix and cover with the lid.
  • Cook on LOW for 6-7 hours or on HIGH for 3½ to 4 hours without lifting the lid.
  • Once the cooking time is finished, check the beef for tenderness and cook for longer if required (you can turn the slow cooker onto HIGH to hurry it along).
  • Before serving stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted.
  • Serve with boiled or steamed rice.


This Spicy Spanish Chicken and Rice is a favorite. Packed with flavour from paprika, peppers and tomatoes and a little bit of spice from the chilli.

One pot meals are great, you can throw everything into the one pan and that means less washing up too..delicious!!

  • 6 boneless/skinless chicken thighs, sliced in half
  • 1 red onion, finely chopped
  • 2 cloves of garlic crushed
  • 1 deseeded red chilli pepper, finely chopped
  • 1 tablespoon of tomato paste
  • 2 roasted red peppers (jarred/not in oil)
  • 1 green bell pepper, chopped
  • 1 cup (240ml) of passata
  • 2 cups (480ml) of chicken stock
  • 1 cup (240ml) of Arborio rice
  • 2 teaspoons of paprika
  • salt and black pepper to season
  • spray oil
  • Freshly chopped basil or parsley
  1. Add the red chilli, tomato paste and roasted red peppers to a mini food processor and blitz until you have a paste
  2. Spray a large deep frying pan with spray oil. Add the chicken thighs, season with salt and black pepper and fry till lightly golden. Remove chicken and set aside.
  3. Add the onion and garlic and a little more spray oil and fry for a few mins to soften.
  4. Add the green bell pepper, red pepper paste, paprika and arboria rice and mix to coat.
  5. Return the chicken to the pan, along with the passata and chicken stock and bring to the boil. Reduce heat and simmer covered for approx 30 minutes (liquid should be absorbed and chicken cooked through but tender).
  6. Season as needed with salt and black pepper
  7. Serve topped with some fresh chopped basil or parsley.