You can experiment with the veggies used!

1kg cubed casserole beef
2 brown onions, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam marsala
1 tsp sweet paprika
1/2 tsp ground turmeric
2 x 400g cans chopped tomatoes
1/2 cauliflower, cut into florets
6 carrots, peeled, thinly sliced
1 cup chopped green beans
1 tin coconut cream
fresh coriander

1 kg cubed casserole beef 2 brown onions, thinly sliced 2 tsp ground cumin 2 tsp ground coriander 2 tsp garam marsala 1 tsp sweet paprika 1/2 tsp ground turmeric 2 x 400g cans chopped tomatoes 1/2 cauliflower, cut into florets 6 carrots, peeled, thinly sliced 1 cup chopped green beans 1 tin coconut cream

•Put cubed beef in slow cooker and add enough water to cover.
•Cook on 'Low' heat for 6-8 hours.
Half an hour or so before serving:
•Brown the onions in a large pot on the stove.
•Add the spices and cook, stirring, for 1-2 minutes or until aromatic.
•Add 2 cups of beef stock (from the slow cooker) and tinned tomatoes and bring to a simmer.
•Add chopped carrot, cauliflower and beans and simmer gently until cooked.
•Add the beef and, finally, stir through the coconut cream.
•Remove from heat and serve, topped with coriander.