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Slow cooker beef curry with kūmara and spinach

Set the slow cooker in the morning and come home to this warming family meal full of flavour.
  • - 750 grams beef, diced (gravy, chuck or blade steak work well)
  • - 2 tablespoons curry paste, such as Rogan Josh or Korma curry paste
  • - 1 1/2 cups low-salt beef stock (or 1 stock cube and 1 cup water)
  • - 1/2 cup low-fat coconut milk
  • - 400 grams orange-fleshed kūmara or pumpkin, diced
  • - 1/2 packet frozen spinach
  1. 1. Turn slow cooker onto LOW to pre-warm while you prepare the ingredients.
  2. 2. Add meat and kūmara or pumpkin to the slow cooker.
  3. 3. In a bowl stir together curry paste, beef stock and coconut milk. Pour into the slow cooker, stir to mix and cover with the lid.
  4. 4. Cook on LOW for 6-7 hours or on HIGH for 3½ to 4 hours without lifting the lid.
  5. 5. Once the cooking time is finished, check the beef for tenderness and cook for longer if required (you can turn the slow cooker onto HIGH to hurry it along).
  6. 6. Before serving stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted.
  7. 7. Serve with boiled or steamed rice.
Try other curry pastes such as Rendang paste or your family's favourite.