Another set & forget slow cooker sensation
We absolutely love curry, so the satisfaction that comes from creating something utterly tongue tingling is just indescribable.
Whether it be mild, tangy or super spicy we’re willing to give it a go – but we know that’s not everyone’s cup of tea (or curry) so we settled on a dish that will make your taste buds dance.
We promise: You won’t be overcome by chilli. You won’t be overdosed by coriander (for those that genetically hate it). This is not your average attempt at curry. This is a flavour your tastebuds will love, a profile built with herbs and spices that when cooked together truly sing.
It won’t take hours to prepare. Spare yourself 15 minutes before you do the school run on head to work and then literally, set and forget until dinner time.
Enjoy!
650gm casserole steak |
500ml good quality/homemade beef or veg stock |
270ml pure coconut cream |
1/2 c unsweetened rice milk |
1 tbsp. fish sauce |
500gm washed potatoes |
Juice 1 lemon |
1 tbsp. peanut oil |
1 1/2 tbsp. pure tamarind paste |
1 tsp. salt & pepper, to season |
1 cinnamon stick |
3 bay leaves |
1 long red chilli (dry), or 1 tsp. ground chilli |
2 tsp. oyster sauce |
1 tsp. ground coriander seeds |
1 tsp. ground cumin |
1/2 tsp. cinnamon |
1 tsp. ground cloves |
1cm fresh ginger, peeled & grated |
1cm lemongrass, peeled & crushed |
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