A subtle-flavoured, slow-cooked curry, this dish is very simple to make. If you can buy already diced chuck steak, then do so. Otherwise, make sure you’re armed with a good knife. Substitute simmer sauce with curry paste for a more authentic and intense curry flavour, and play around with vegetable combinations to suit your tastes.
Ingredients 1 kilo chuck steak, cut into small cubes
1 large brown onion, coarsely chopped
3 large garlic cloves, crushed
½ cup plain flower
1 ½ cups water
I jar Patak’s Mild Korma Simmer Sauce
2 x 400g cans diced tomatoes
200g coconut cream
4 potatoes, washed and cubed
2 cups mixed frozen vegetables
Season flour with 1 tablespoon salt and 1 ½ tablespoons pepper, and stir to combine.
Coat beef in flour and shake off excess.
Heat 3 tablespoons of oil in a large frying pan on high heat.
Lightly brown steak on each side.
Tip: If need be, brown steak in batches.
Remove steak from frying pan and place in slow cooker.
Turn heat down to medium and add 2 tablespoons of oil to frying pan.
Add onion and garlic to frying pan and stir for two minutes or until onion is soft. Do not brown onion.
Remove from heat and place in slow cooker.
Add potatoes, vegetables, tomatoes, coconut cream, water and simmer sauce to slow cooker, and stir through.
Tip: If you enjoy an intense curry flavour, use curry paste as an alternative to simmer sauce.