This Beef Curry Recipe comes from Amanda’s first book Eat. Nourish Glow. Amanda aims to get everyone to eat fresh and healthy food.
Ingredients:
– 410g organic stewing steak, cut into cubes 1 400g tin organic coconut milk
– 1 large onion, peeled and diced
– 2 garlic cloves, (keep whole to remove at the end)
– 3cm cube of fresh ginger, peeled and cut into thin slices
– 1 small red chillies, finely sliced (I keep the seeds in as I like the heat but remove for milder version)
– 2 star anise
– 2 tbsp ground cumin
– 2 tbsp ground coriander
– 250ml fresh beef or chicken stock or water
– 2 sweet potatoes, peeled and cut into bite-sized chunks 10 cherry tomatoes
– 40g spinach
– 1 tbsp fish sauce
– Sea salt and freshly ground black pepper Fresh coriander, to serve
Method:
1. Put all of the ingredients except the sweet potatoes, tomatoes, spinach and fish sauce into the slow cooker.
2. Stir and add a generous pinch of salt and pepper.
3. Set the slow cooker to high, cover with the lid and leave to cook for 5 hours.
4. Alternatively, set the slow cooker to low and leave to cook overnight.
5. Before serving, add the sweet potatoes, tomatoes and fish sauce and cook for a further 30 minutes, then stir in the spinach.
6. Sprinkle the coriander over the top and serve.
For more information on Eat. Nourish. Glow. contact Ann-Marie.Dolan@harpercollins.co.uk