by Rachel Manley

Use your slow cooker for this simple beef curry - it’s full of flavour and guarantees meltingly tender beef. Serve with rice and naan bread.

Each serving provides 334 kcal, 33g protein, 12g carbohydrates (of which 10g sugars), 16.5g fat (of which 5g saturates), 2g fibre and 0.3g salt.

Main course


From the Tamil word ‘kari’, meaning ‘spiced sauce’, comes this catch-all term, used to refer to any number of hot, spicy, sauce-based dishes of east Indian origin. The term 'curry' itself isn’t really used in India, but it was adopted by the British to categorise a number of different Indian soup or stew dishes, nearly always containing onions, garlic, ginger, turmeric, chilli and vegetable oil. Curries from South East Asia require different seasoning from Indian curries. Thai curry pastes tend to be hotter and more fragrant than Indian ones, and are flavoured with fresh chillies.