Ingredients
The following ingredients have 2 Servings
- 1 tbsp Olive oil
- 400 g Braising steak (chuck roast) (trimmed of fat and cut in to chunks)
- 170 g Shallots (small; diced)
- 3 Garlic clove (crushed)
- 1 tbsp Fresh ginger (peeled and grated)
- 1 tsp Chilli flakes
- 2 tbsp Garam masala ( )
- 2 tbsp Curry powder
- 1 pinch Sea salt and black pepper
- 400 g Chopped tomatoes (canned)
- 2 tbsp Tomato puree
- 1 Beef stock pot
- 20 g Fresh coriander (cilantro) (finely chopped)
- 60 g Spinach
Instruction
- Preheat your slow cooker to low. Heat the oil in a frying pan over a high heat and then add the beef and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
- Add the shallots, garlic, ginger, chilli, spices, salt and pepper to the frying pan. Mix well and cook over a low heat for 2 minutes.
- Add the shallot mixture to the beef in the slow cooker pot.
- Add the tomatoes, tomato purée and stock. Mix well and cook on high for 4 hours or low for 8 hours.
- Once the curry is cooked, add the spinach and chopped coriander and mix until the spinach has wilted.
