SLOW COOKER LEFTOVER BEEF CURRY

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INGREDIENTS

Leftover Roast Beef  Red Onion Carrots Sweet Potato Tinned Tomatoes Frozen Garden Peas Garlic Puree Ginger Puree Lemongrass Puree Tomato Puree

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INGREDIENTS

Garam Masala Cumin Smoked Paprika Coriander Turmeric Korma Powder Salt & Pepper Greek Yoghurt

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Step 1

Peel and dice your veggies and load into the slow cooker along with your seasonings (everything but the curry powder), purees, and one can of the tinned tomatoes. Stir.

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Step 2

Slow cook for 3 hours on high or 6 hours on low.

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Step 3

Add in the frozen peas, diced beef, other can of tinned tomatoes, korma powder and stir. Slow cook for another hour.

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Step 4

Stir in Greek yoghurt and serve with warm naan breads.

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