Creamy Coconut Beef and Vegetable Curry with Rice

Winter has come to Melbourne almost overnight.  After enjoying beautiful balmy, sunny days, a couple of days ago, the cold and rain hit.  People have become walking bundles of clothes (mostly black - it is Melbourne!), and I have dug out the scarf, wool coat, hat and flannelette PJs.  Some people enjoy the cooler weather, but I am not one of them.  Unfortunately for me, it is likely to stay cool now until January next year, but the really cold months are now through to September/October.

One of the only good things about winter for me is the food.  Soups, stews, curries and hot puddings with warm custard go down a treat in winter.  It is also a good excuse to find a pub with a warm fire and snuggle in with your favourite drop. 

I recently made this Creamy Coconut Beef and Vegetable Curry, based on this recipe from Taste, which is perfect for the cold weather.  It's made in the slow cooker, so is easy on the labour.  Next time, I'd thicken up the sauce (mine may have been thin as I used frozen vegetables, adding extra moisture), but flavour wise, it fit the bill.  Ginger, coconut and tomato flavours combined with the curry paste made this a wonderful dish.

To make it, you will need:

1 tablespoon oil
1 tablespoon chopped fresh ginger
1/3 cup rogan josh curry paste
1.5kg chuck beef, cut into 4cm cubes
400g can chopped tomatoes
250ml chicken stock
500g packet frozen vegetables
1 tablespoon cornflour
270ml coconut cream
boiled or steamed rice 

Heat the oil in a large frypan, then add the ginger and cook until softened.  Add the curry paste and cook until aromatic.  Add the beef and cook until it is just browned.

Put the beef mixture into a slow cooker.  Add the tomato and stock, and stir to combine.  Cook on high for 5 hours.  Add the vegetables and cook for another hour.

Combine the cornflour with a third of a cup of coconut cream, and add to the slow cooker.  Cook with the lid off the cooker for 10 minutes or until thickened (which did not happen for me!).

Serve the curry with the rice.