Ingredients
– 1 tablespoon extra virgin olive oil
– 1 kilogram gravy beef or chuck steak cut into 2.5 cm cubes and trimmed of fat
– 1 large chopped brown onion
– ½ cup korma curry paste
– 500 grams potatoes cut into 2 cm cubes
– ½ cauliflower (about 300 grams) cut into small florets
– 2 peeled and sliced carrots
– 2 cans (400 grams each) diced tomatoes
– 1 cup reduced salt vegetable stock
– 1 cup water
– 1½ cups frozen peas
– 7.5 cups cooked brown rice (from 3.75 cups uncooked rice)
Instructions
1-Brown half the beef in 2 teaspoons of oil over medium heat in a frying pan, then repeat with the remaining beef and oil.
2-Add all ingredients except the peas to the slow cooker and mix well, then include the seared beef.
3-Cook covered on high for 30 minutes, then switch to low for 7.5 hours, stirring halfway through for even cooking.
4-Add the peas 10 to 20 minutes before serving to keep them fresh and vibrant.
5-Serve with ¾ cup cooked brown rice per person for a complete, nutritious meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Sautéing onion with korma paste prior to slow cooking enhances flavor.
🥩 Use trimmed gravy beef to reduce fat content without sacrificing taste.
🌿 Serve with natural yogurt and fresh coriander to boost freshness and add probiotics.
- Prep Time: 15 minutes
- Slow cooker time: 8 hours
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow cooking, sautéing
- Cuisine: Indian-inspired
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving (including 3/4 cup cooked brown rice)
- Calories: 521 kcal
- Sugar: 9.6 g
- Sodium: 512 mg
- Fat: 13.8 g
- Saturated Fat: 3.9 g
- Unsaturated Fat: 7.0 g
- Trans Fat: 0 g
- Carbohydrates: 62.2 g
- Fiber: 7.8 g
- Protein: 32.7 g
- Cholesterol: 75 mg