I LOVE a good curry – and this one is delicious and convenient in the crock pot. Make sure you use high quality spices for curry dishes – they make all the difference!

Ingredients

• 2-3 pound Five Marys beef roast, cut into 2-inch cubes.
• 1 tablespoon olive oil
• 1 yellow onion, sliced
• 6 cloves of garlic, chopped and smashed
• 2 tablespoons prepared mild Indian curry paste
• 1 tablespoon grama masala
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4-6 plum tomatoes, roughly chopped
• 1 15-ounce can full fat coconut milk
• 1/2 cup heavy cream

INSTRUCTIONS

Brown the meat in olive oil over medium-high heat in a large pot.

Add the onions, garlic, curry paste, masala, paprika, turmeric, onion powder, and salt and pepper.

Continue to cook for 4-5 minutes.

Transfer the contents along with the plum tomatoes to the instant pot or slow cooker.

Add the coconut milk and season with salt and pepper.

Set the instant pot to 35 minutes on the meat/stew setting.

If using a slow cooker, set to 4 hours on high, or 6-8 hours on low.

Once curry is finished cooking, add the heavy cream.

Serve over basmati rice and/or with fresh naan bread.

Garnish with chopped cilantro.