Creamy Satay Curry (with vegan option)

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.

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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.

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Serve with brown rice (or cauliflower rice).

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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.

Enjoy 🙂

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