Malaysian beef curry – slow cooker

During warmer weather, it’s easy to forget how convenient the slow cooker is – but we certainly remember when it gets colder! This curry is packed with flavour and is so easy to put together. Best of all, it saves money as it is delicious, even when using inexpensive cuts of meat. If you are going to be out for the day – take ten minutes and prepare this before you go, to come home to a wonderful meal.

You can either serve it with rice or try a vegetable alternative – cauliflower rice. Simply grate cauliflower in a pot, cover with coconut cream and sprinkle with salt and simmer until cooked. Chop in some coriander for flavour and presto – you’re done!

Add the leafy greens (spinach, silverbeet, Swiss chard or kale) for a few minutes before serving to add even more nutrition and colour. They should just be wilted, but retain their vibrant green colour. Sprinkle some desiccated coconut or coconut cream to garnish.

You will need:
800g beef suitable for stewing/casserole cut into cubes
250ml coconut cream
1 red onion, quartered
1 tsp ground cardamon
1 tsp Chinese five spice
½ tsp chilli powder
1 tsp ground cinnamon
4 cloves
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
large handful of leafy greens

Method:
Put the coconut cream and all the spices into the slow cooker, mix.
Add the chopped onion and chopped beef, mix.
Cook on low for 8 – 10 hours or high for 4-6 hours, depending on your slow cooker settings and recommended times.
Add the leafy greens to the slow cooker 5 minutes before serving. Fold them through gently.