Name: Slow cooker beef and mango curry recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4
Ingredients: 1 tbsp oil; 800g chuck steak beef; 2 brown onions, sliced; 3 cloves garlic, crushed; 2 tsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 400g sweet potato, peeled and cut into a large dice; 425g tin mango slices; 1 cup beef or chicken stock; 1/4 cup mango chutney; Coriander, leaves to serve

by Greer Worsley Last updated on 03/10/2022

This delicious slow-cooker beef curry is sweetened with the addition of mango slices and mango chutney, all accompanied by the gentle hum of the mild spices. - Greer Worsley

Ingredients

1 tbsp oil
800g chuck steak beef
2 brown onions, sliced
3 cloves garlic, crushed
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
400g sweet potato, peeled and cut into a large dice
425g tin mango slices
1 cup beef or chicken stock
1/4 cup mango chutney
Coriander, leaves to serve

Method

Step 1

Heat oil in a large frypan. Cut steak into large pieces, season with salt and pepper, then brown well on both sides. Transfer to the bowl of a slow cooker.
Step 2

Add onions and garlic to the frypan and cook, stirring for 3 minutes until starting to soften. Add curry powder and spices and stir for 1 minute to release aromas. Add to slow cooker with sweet potato. Drain mango slices and roughly chop the flesh, then add to slow cooker. Pour over stock. Cook for 4 hours on high, 6 hours on low, until meat is tender and falls apart. Dot the top with mango chutney, then allow to simmer on high for 30 minutes without the lid to help reduce the sauce.
Step 3

Serve with rice, garnished with fresh coriander leaves.