Slow Cooked Beef Curry

Slow Cooked Beef Curry 
By Victoria Dunn

Ingredients

• 1 tbsp EVOO
• 600g beef chuck
• 1 yellow onion, diced 
• 4 tbsp Church Farm Thai Red Curry Paste
• 400g Church Farm Passata
• 1/2 cauliflower head, chopped
• 1 garlic clove, minced
• 1 tbsp coconut oil
• 4 cups spinach
• Natural coconut yogurt, to serve 

Method:

1. Heat some olive oil in a pan and place in the chuck steak, browning on both sides. Remove from pan and place into the slow cooker.
2. In the same pan, sauté the onion, and then add in the curry paste. Cook for a minute until fragrant. Pour in the passata and stir until well combined.
   
3. Pour this over the steak, and turn on the slow cooker (low setting) and leave for 8 hours.
   
4. Dice up the cauliflower and blend until it forms a rice consistency. Add to a pan with a heaped tbsp of coconut oil and a minced garlic clove. Cook for 5-7 minutes. 
   
5. After 8 hours, take the curry off the heat and with two forks break it apart. This will happen easily. Add in some fresh spinach and stir through until it wilts.
6. Serve cauliflower rice with the curry and a spoonful of natural coconut yogurt.

Enjoy!!!

Recipe in collaboration with @churchfarmgeneralstore & @victoria___nutritionist