Slow Cook Beef and Vegetable Korma

INGREDIENTS 

2 tbsp vegetable oil

1.5kg chuck steak, cut into large 6cm chunks

500g sachet Passage to India Slow Cook Korma

450g sweet potato, peeled & cut into 3cm pieces

400g cauliflower, cut into large florets

½ cup coconut cream

250g pack Passage to India Pilaf Microwave Rice

Coriander sprigs and Greek yoghurt for serving

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OVEN METHOD

1. Preheat oven to 160C/140C fan forced. Heat half of the oil in a non-stick frying pan over medium high heat. Cook beef in two batches for 8 minutes until browned all over. Return all beef to pan or place in a large heavy based pot.
2. Pour in the Slow Cook Korma sauce. Mix well. Cover with lid and cook in oven for 3 hours.
3. Stir and add cauliflower and sweet potato chunks, making sure they are covered in sauce. Cover and continue cooking for a further 1 ½ - 2 hours 

4. With one hour left of the cooking time. Stir through coconut cream. Add a small amount of water to thin down sauce if necessary. Cover and keep warm until ready to serve
5. Follow packet instructions to heat the Passage to India Pilaf Microwave Rice.
6. To serve, spoon generous spoonful’s of beef Korma over pilaf rice and top with pickled red onion and a dollop of yoghurt. Garnish with coriander sprigs.

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SLOW COOKER METHOD

1. Heat half of the oil in a non-stick frying pan over medium high heat. Cook beef in two batches for 8 minutes until browned all over. Transfer to a slow cooker.
2. Pour in the Slow Cook Korma sauce. Mix well. Cover with lid and cook High 4 hours or Low 8 hours.
3. Halfway through the cooking time, add the sweet potato chunks and cauliflower, making sure they are submerged in the sauce. Cover and continue cooking.
4. With one hour left of the cooking time. Stir through coconut cream. Cover and keep warm until ready to serve
5. Follow packet instructions to heat the Passage to India Pilaf Microwave Rice.
6. To serve, spoon generous spoonful’s of beef korma over pilaf rice and top with pickled red onion and a dollop of yoghurt. Garnish with chopped coriander.

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Pickled Onion Salad

1. Combine vinegar, water, sugar and salt and mix well. Add onion and stand for 5-10 minutes and serve with curry..

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TIPS & NOTES: 

• If you prefer a thicker sauce, remove meat from curry and simmer with the lid off until the sauce has reduced and thickened. Return the beef and heat through.
• This is a perfect recipe for batch cooking. Double the quantity. Once cooked portion into serving sizes. Place in freezer safe containers. Label and date. Freeze for 1-2 months.
• Defrost in the refrigerator overnight before reheating on the stove or in the microwave. 

• Leftover korma is perfect to use as a quick snack or lunch. Try it in a warm wraps or toasties or use it shredded on pizzas. Turn leftover beef korma into pie maker pies.  
• Turn this recipe into a dump meal by combining meat of choice, Korma sauce and your choice of already frozen vegetables together in a large ziplock bag. Label and date and freeze flat. Defrost in the refrigerator or place directly into slow cooker.
• Freeze any leftover coconut cream in ice cube trays. Use from frozen in your next curry.