Step 1:

  • This curry is done in the slow cooker but you could cook it in a covered casserole dish in the oven for about 2 – 3 hours on a low heat if you dont have a slow cooker. Slow cooking is great as it leaves the meat really tender.
  • Step 2:

  • 1. place the beef, onion and garlic in the slow cooker.
  • Step 3:

  • *tip* you can brown the meat in a frying pan first although I never bother as it means there is more washing up!
  • Step 4:

  • 2. stir in the spices, tomatoes, a little stock, 2 – 4 tablespoons of tomato puree, 1 – 2 tablespoons of curry paste and a splash of red wine.
  • Step 5:

  • 3. Place the lid on the slow cooker and leave on the highest setting to cook. This will take around 2 – 3 hours although you can leave it all day.
  • Step 6:

  • 4. Place the spinich in the slowcooker on top of the curry to steam about 20 minutues – half an hour before you want to eat. When it has wilted stir it into the sauce.
  • Step 7:

  • 5. Stir in 4 – 5 tablespoons of creme fraiche before serving.
  • Step 8:

  • *Tip* You should add just enough creme fraiche to make the sauce turn orange, to much will be to rich and creamy, to little wont have much impact at all.
  • Step 9:

  • 6. Serve with boiled rice or nann bread or you could try my egg fried rice recipe!
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