Method
- Turn slow cooker onto LOW to pre-warm while you prepare the ingredients.
- Add meat and kūmara or pumpkin to the slow cooker.
- In a bowl stir together curry paste, beef stock and coconut milk. Pour into the slow cooker, stir to mix and cover with the lid.
- Cook on LOW for 6 to 7 hours or on HIGH for 3 ½ to 4 hours without lifting the lid.
- Once the cooking time is finished, check the beef for tenderness and cook for longer if required (you can turn the slow cooker onto HIGH to hurry it along).
- Before serving stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted.
- Serve with boiled or steamed rice.
Notes
Try different curry pastes such as Rogan Josh, Korma or Rendang paste or your family's favourite.
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