After the continuous rain we have had today, nothing is better than coming home to a fresh ready-made meal. And as an added plus, the house smells amazing!

This curry is a good throw together for the week with most of the ingredients being pantry staples already.

INGREDIENTS

500g beef strips
500ml beef stock
3 potatoes, peeled and diced
2 bay leaves
1 onion, finely chopped
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1 can diced tomatoes
1 can chickpeas, drained
oil

METHOD

1. Heat oil in a fry pan until warm and add onions. Fry for 1 minute and then add in beef strips. Cook until just browned.

2. Add onions and beef into slow cooker. Add potatoes into the slow cooker and lightly stir to combine.

3. Add all other ingredients and cook on low for 10 hours (or high for 4.5 hours).

4. Serve with polenta or rice and a dollop of sour cream. Sprinkle with parsley flakes.

Enjoy