- Heat frypan and add olive oil. Add garlic, cumin, chili flakes and beef – sear until brown. Transfer to the slow cooker.
- Combine coconut milk and curry paste then add to the slow cooker*. Add onion stir and cook for 1 hour on a high heat.
- Add quarted potatoes and cook for another 2 hours until the potatoes and beef are tender.
*This dish can also be cooked using a large saucepan on a low heat – on the stove – for the same cooking time.
- Serve with coconut rice.
Recipe: Courtesy of Tracey, ALDI Test Kitchen