Tuesday, 10 November 2015
Easy Beef and Potato Curry with Cauliflower "Rice" Recipe
Here is a recipe on regular rotation in my house because it is so easy. Any kind of curry can be cooked in the slow cooker and this one is no exception, I love it because I can buy super cheap cuts of meat and after time in the slow cooker they come out beautifully and soft.
Cauliflower makes an awesome "rice" substitute- though my kids are not entirely convinced. It is perfect if you have cauliflowers in abundance. I got a couple which were reduced to 50c each because of some blemishes on top which are simple enough to cut off before cooking.
You will need:
2 pieces of steak (diced)
1 diced onion
2 cloves diced garlic
1 tsp cumin
1 tsp garam marsala
1 tsp turmeric
1/2 tsp chilli powder
Add the above ingredients to a slow cooker and cook on high for 5 hours.
1 large diced potato
2 celery stalks diced also
1/2 tin of coconut milk (the rest can be put into a container and frozen for later use)
1 tsp cornflour added to 2 TBS water
Add this to the curry, stir it all in well and cook for a further hour or until the potato is cooked. while this is doing the last bit of cooking I cook the cauliflower rice.
Remove any blemishes or black spots from the cauliflower with a small knife, then take off the leaves and cut into florets.
Place the florets into a food processor and blitz until it breaks down into tiny pieces resembling rice. I have a mini food processor so have to repeat this about 3-4 times until the whole cauliflower is done.
Heat a couple of tablespoons of coconut or olive oil in a large frying pan and add the cauliflower.
Stir well over a medium heat so it doesn't stick to the bottom of the pan. It should take about 10-15 minutes to cook.
Use as a rice or cous cous substitute.
Note: My slow cooker is a vintage crock pot from the 80's. So for newer (not ancient) models you will have to take my times as approximate and use your own judgement with your cooker.