Ingredients

The following ingredients have 4 Servings
  • 3 cups cauliflower florets
  • 2 cups butternut squash (cubed and peeled)
  • 1 medium onion (diced)
  • 1 red pepper (seeded and diced)
  • 1 pound beef stew meat
  • 2 teaspoons salt (divided)
  • 1 teaspoon pepper (divided)
  • 15 ounce can tomato sauce (low sodium)
  • 1 cup whole milk plain yogurt
  • 2 tablespoons curry powder
  • 1 tablespoon grated ginger root
  • 1 tablespoon garam masala
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne (optional)
  • 1/2 teaspoon ground cloves
  • scallions (optional garnish)
  • Cucumber Yogurt Raita (to serve)

Instruction

  • Place vegetables (cauliflower through red pepper) in the bottom of the slow cooker insert.
  • Sprinkle beef with 1 teaspoon of the salt and 1/2 teaspoon of the pepper then place on top of the vegetables.
  • In a medium bowl, whisk together all additional ingredients (tomato sauce through cloves) with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Drizzle mixture over the beef and vegetables then stir to combine.
  • Cook on Low for 8 Hours or High for 4 Hours and serve with freshly sprinkled scallions and Cucumber Yogurt Raita on the side.