I love a creamy curry and I especially love a really easy one that I can pack with lots of veg and do in bulk in the slow cooker and have enough left over for a second meal.
- 800g gravy beef, diced
- 400g tin chic peas, drained
- 3 cups diced pumpkin
- 3 large handfuls sliced button mushrooms
- 3 cups chopped baby spinach
- 270ml tin coconut milk
- 2 quantities Nut Free Satay sauce
Place beef, pumpkin and chick peas in slow cooker, pour satay sauce over the top. Place lid on cooker and cook on low for 4 hours.
Lift lid, add in mushrooms and mix well. Replace lid and cook on low for a further 3 hours.
Stir in spinach and coconut milk and stir well just before serving.
Serve with brown rice (or cauliflower rice).
I have also made this curry as a vegan meal by leaving out the beef and doubling up the quantity of chic peas, pumpkin and mushroom.
Makes about 8-10 adult serves. Freezes and defrosts well.