The builders have been in today to do further work on our new conservatory – I didn’t realise how time days like these would be. I have to oversee work, make decisions between me and my fiance who is at work (not here to see things), keep him and my parents updated; meanwhile, I am making sure the builders (and I) are fed and watered, my customer’s parcels are packed and posted and more importantly, the house is reasonably tidy and the evening meal is on the table. In fact, after writing this all down, it’s no wonder I can find it stressful.
So today I got the slow cooker out. I just haven’t had the time for much pot watching – just to do some simple food prep and pop all the ingredients in.
I have been finding and accumulating a lot of silly priced reduced veg which is perfect for anyone health conscious, so I buy most of them.
This week I have 3 broccolis & 3 cauliflowers to use up, so the solution was simple – a beef & veg curry. Please note you may want to use an alternative vegetable as broccoli and cauliflower will turn mushy. I would normally opt for peppers as they keep their structure but if you like a pulled pork texture, then you will enjoy this.
As I continued to add my spices giving it a taste test through the day, I tended to favour my pot of tikka masala, so I have decided to call it a Beef, Vegetable Tikka Masala Curry – which is syn free & fat free on a Slimming World plan.
– 400g diced beef
– 2 onions diced (170g)
– 200g broccoli florets(you could use any veg)
– 200g cauliflower (you could use any veg)
– 3 large garlic cloves, minced
– 1/2 to 1 tsp hot chilli powder (depending how hot you prefer)
– 1 tsp dried ginger
– 1.5 tsp ground cumin
– 2 tsp coriander
– 1 tsp ground tumeric
– 2 x 400g tinned chopped tomatoes
– 2 tsp garam masala
– 2 beef stock cubes
– 2 tsp dried tikka masala
– 1/2 tsp lemon juice
– 1/2 tsp sweetener
– 1 cup of water
– Some fat free natural yoghurt/ quark to stir in at the end
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1. Spray a deep based pan with frylight and brown off the beef. Then transfer it to the slow cooker.
2. Frylight the pan again and add the onions, garlic and spices to the pan and cook on low-medium heat until the onions are tender. You may need to add a drop of water to prevent any catching.
3. Pour the tomatoes & water and cook until boiling point, scraping off any spices from the base of the pan. Then pour into the slow cooker.
4. Now add your desired veg and leave on low for a minimum of 8 hours or high for 6 hours.
5. Serves with rice of your choice.