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Beef Curry

Cook/Prep Time:

300 Minutes


630 Calories


4 Servings


tbsp Olive Oil

450g of lean diced beef

1 large onion, roughly chopped

4 carrots, sliced then halved

2 garlic cloves, crushed

Thumbnail sized piece ginger, grated

1 red chilli, finely chopped

3 tsp of curry powder

tbsp of coriander leaf

400g tin of chopped tomatoes

100ml beef stock

400ml can of light coconut milk

3 big handfuls of washed spinach

125g long grain rice per person


  • Heat a tbsp oil in a pan on medium heat. Brown the diced beef for a few minutes, season and transfer to the slow cooker or over dish. Add a little more spray to the pan and cook the onions and carrots for 6-8 minutes, looking to soften them and not brown them too much.

  • Add the garlic, ginger, curry powder and coriander. Stir well and cook for a further 1 minute. Whack it all in the slow cooker with the stock and tomatoes.

  • Cook on a medium heat for 4.5 hrs. Stir in the coconut milk and cook for another 30 minutes. If you need to thicken a little, add a little cornflour mixed in some warm water and stir then cook for another 10 minutes.

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