This is an incredibly tasty and tender, healthy beef curry made ‘from scratch’ so you know it is choc-full of nutrients with no added preservatives.
We’ve paired it with our creamy cauliflower rice – with a twist. (Do you recognise it? We’ve used it before HERE.)
You could easily throw everything straight into the slow-cooker if you prefer. But I find marinating and sealing the meat prior to slow-cooking yields so much more flavour.
Perfect fare for the cooler weather when you want something comforting in the belly. This is quite a mild curry, but you can spice it up if you like an extra kick. It’s also great to make and freeze for that go-to meal when you are too tired to cook.
Where possible, we try to use organic ingredients. These are a better option when it comes to midlife/menopause as they have no added chemicals that may interfere with hormones. There are a ton of mood-boosting vitamins and minerals included.
- 200 ml Chobani greek yoghurt
- 1 tsp chinese five spice
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp tumeric
- 1 kg beef chunks
CURRY PASTE INGREDIENTS
- 2 tbsp extra virgin olive oil (one for meat, one for cooking onion)
- 1 red onion, chopped
- 1 tbsp minced ginger
- 1.5 tbsp ground coriander
- 2 tsp minced garlic
- 2 tbsp cumin
- 1 tsp cardamom
- 1 tsp tumeric
- 1 tsp cinnamon
- 1 tbsp garam masala
- .5 tsp black pepper
- sprinkle of chilli flakes
- 2 tbsp tomato paste
- 500ml beef stock
- 1 tbsp lemon juice
- 400g tin chopped tomatoes
- 1 large sweet potato and 3 carrots, chopped into chunks
- 1 pkt of fresh green leaves (ie baby spinach) add in 5 mins before serving
- fresh coriander leaves some salad sprinkles to garnish
To make the marinade
- Place the yoghurt and all marinade spices into a bowl and mix together.
- Add the beef chunks and combine well. Refrigerate overnight for best results (or at least a couple of hours.
To make the beef curry
- Heat olive oil in frypan. Add meat marinade and cook approx 2-3 mins to seal the meat. Remove from the pan and transfer into the slow cooker.
- To the frypan now add the onion and cook until softened.
- Add rest of spices and cook 1-2 mins to release flavours of the spices.
- Add tomato paste, chopped tomatoes and lemon juice to the spice mix in the pan and bring to simmer. Transfer to slow-cooker with the beef and add in beef stock, sweet potato and carrot chunks.
- Slow-cook on low 8 hrs or high 4 hrs.
- 5 mins before serving add green leaves to slow-cooker. Serve with creamy cauliflower rice and chapati. Garnish with fresh coriander.
To make the creamy cauliflower rice
- To a large frypan add the oil and heat through. Add the coconut milk and salt and stir to combine over medium heat in the pan.
- Now add the cauliflower and kale mixture. Cook, until softened for approx. 5 mins, stirring occasionally. When ‘al dente’, remove from the stovetop, add in the coconut flakes. Set aside.