By Keeley-ann Mccabe
Slow cooker beef curry
3 steps
Prep:5minCook:4h
Updated at: Fri, 05 Jan 2024 09:14:33 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
39
High
Nutrition per serving
Calories816 kcal (41%)
Total Fat30 g (43%)
Carbs76 g (29%)
Sugars7.7 g (9%)
Protein61.1 g (122%)
Sodium1210.2 mg (61%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
800gbraising steak
diced
2onions
roughly chopped
4 clovesgarlic
peeled and grated
20gfresh ginger
peeled and grated
2 Tbspmild curry paste
1 Tbspmango chutney
1 tspground turmeric
½ tspchilli powder
5cardamom pods
1 x 400gchopped tomatoes
250mlbeef stock
fresh coriander
finely chopped, plus extra to serve
300gbasmati rice
Instructions
Step 1
1. Put all the ingredients, except the rice, into a slow cooker, stir to combine and cook on High for 4 hours.
Step 2
2. Meanwhile, bring a large saucepan of water to the boil and cook the rice according to the packet instructions, then drain.
Step 3
3. Transfer the rice and curry to airtight containers, sprinkle with extra coriander and store in the fridge for up to 4 days.
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