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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.


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