Slow Cooker Beef & Butternut Curry

Here’s what I had in my fridge, along with 400g trimmed steak pieces:
A large butternut squash
3 courgettes
1 red pepper
1 large leek, sliced and frozen

What could I make???

I decided to try a curry as I’ve never made beef curry before so I pretty much just fired spices into the pan and hoped for the best!!

I used Tikka Curry powder, it resulted in a mildly spiced but very tasty curry, next time I will use Madras as I prefer a hotter curry. Both kids really liked it and from a Slimming World point of view – it’s a syn free meal!

I made the mistake of adding the courgette and b.n. squash at the start and by the time we ate it was mush, tasty, but mushy, so in the recipe I’ve noted to add it after 2 hours.

Slow Cooker Beef & Butternut Squash Curry

Serves 4

Marinade: (optional)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp garam masala

400g beef pieces cut in bite size chunks and trimmed of fat
1/2 a large or 1 small butternut squash
1 courgette, sliced
1 leek or 1 large onion, sliced
2 cloves garlic, chopped
1 red pepper, sliced
1 beef stock pot (knorr)
1 tin tomatoes plus 1 tin water

2 tablespoons madras (hot) or tikka (mild) curry powder
1 tsp each ground coriander, cumin, turmeric

– mix marinade spices into beef pieces leave for an hour or two (or skip this step!)
– in a hot pan, seal the meat until browned well, put in slow cooker
– sauté the leeks and onion then add spices and fry for 1 min, pour into slow cooker
– deglaze the pan with some water and melt the stock pot into it (or use a stock cube)
– add to slow cooker with tinned tomatoes and peppers, fill tin with water and add that too, mix well and leave on high for 2 hours
– after 2 hours, add the diced butternut squash and courgette
– check after 2 hours, meat should be meltingly tender and veg soft
– I served with brown rice

Leftovers: I heated leftovers up with a teaspoon of cayenne and a teaspoon of cinnamon, instant lazy chilli, served with brown rice, lime
Juice and a dollop of natural yoghurt


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