As with all my cooking, this was very ad hoc - what we had went in, and there were absolutely no measurements used.Ingredients
Beef strips/cubes/chunks
1 yellow pepper, diced
1 onion, diced
Handful of mushrooms, sliced
Half a butternut squash, diced
1 carrot, diced
1 tin chopped tomatoes
Squeeze of garlic puree paste
2 teaspoons Jazlfrezi paste (more or less to taste)
Rice to serve
Method
Cut up all the veg - I did this on Sunday night and stored them in the fridge overnight, with the butternut squash and carrot in a bowl of water to stop them starting to brown. I also chose not to pre brown the meat and to simply put it in raw.
Throw the meat, veg, tin of tomatoes, garlic puree and Jalfrezi paste into the slow cooker, and mix thoroughly. Pop the slow cooker on low for 6-7 hours.
Half an hour before you are ready to eat, cook your rice as normal, and serve.
I was a bit unsure about cooking the beef from raw in the slow cooker, but it was so tender - it just fell apart as soon as a fork hit it. I think I would use more Jalfrezi paste next time, as ours was more of a stroganoff than a curry, but it was still delicious.
This is a perfect family meal as it has lots of veg, the meat is nice and tender for little mouths and a lack of teeth. Even better, it's a perfect family meal because it took me about 10 minutes to prepare the night before - and that means more time to spend with Isabelle when I get home from work.
