Cheap, simple, healthy.
700g stewing steak (chuck, blade) cut into chunks
4 cloves garlic
1 large thumb sized piece of ginger, grated
2 heaped teaspoons of:
– ground cumin
– ground coriander
2 onions (one finely chopped and one cut into chunks for the paste)
2 tsp olive oil
700ml bottle of passata
1 cup beef stock
300g pumpkin cut into chunks
1 4ooml can coconut milk
small bag of baby spinach to fold in at the end (optional)
coriander, chilli, pappadams, yoghurt/sour cream, cucumbers to garnish
Make a chunky curry paste by blitzing in a food processor one of the onions, garlic, ginger, turmeric, cumin, ground coriander, and a tsp of oil.
Heat a little oil in a pan and briefly brown the meat. Transfer to the slow cooker.
Add the finely chopped onion to the pan and cook for 1 min. Add the curry paste and fry until aromatic (2 mins). Add beef stock to the pan, scrape to combine and then add to the slow cooker.
Add the passata to the slow cooker and fold everything carefully to combine. Wipe down any splashes on the sides of the slow cooker, these will burn and taste yuck.
Slow cook for 8 hours or on high for 4.
Add pumpkin and coconut milk and leave on low for a further hour until pumpkin is soft.
Serve with steamed rice and garnish bits.