Serves: 4
Cook Using: Method
- Put the steak, curry paste, onion, garlic, ginger, coconut milk, garam masala, stock cube and tomato puree into the slow cooker, mix well and cook for 4 hours on HIGH or 6 hours on LOW
- To finish the curry, stir the spinach leaves and let them wilt. Add the peas and warm through. Stir in coriander and season if necessary.
- Servewith rice, warm naan bread and mango chutney.
Ingredients
- 500 g Northern Ireland Farm Quality Assured braising steak
- 3 tbsp medium spice curry paste
- 1 onion
- 2 garlic cloves
- 1 inch piece of ginger
- 400 ml tin of coconut milk
- 2 tsp garam masala
- 1 beef stock cube
- 3 tbsp tomato puree
To finish
- 100 g baby spinach leaves
- 100 g frozen peas
- 1 tbsp chopped coriander
To serve
- 500 g basmati rice
- 2 tbsp mango chutney
- 4 small naan breads
