Ingredients
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
100g Baby Spinach
Preparation
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. Stir well.
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.