When I do my shopping on Sundays I look for marked-down beef or some sort of über cheap piece of meat. They work great in the slow cooker.
Like most of my “recipes”, Marked-Down-Meat curry is not an exact science. It goes like so:
- 2-3 pounds of beef or pork
- 1 or 2 jars Trader Joe's curry simmering sauce (to taste)
- 1 can of coconut milk (optional)
- 1 can of diced tomatoes
- veggies of your choice (cauliflower, carrots, potatoes, peas, onions, etc.)
- Drop the meat into the slow cooker
- Dump the veggies on top of the meat
- Pour the remaining ingredients on the meat and veggies
- Cook for 6-8 hours
- If the meat is frozen, it will be ready closer to the 8 hour mark
- Serve over rice and/or with Naan
If you don’t have a Trader Joe’s nearby, there are many other curry simmering sauces around. There are a bunch shown on this page* on Amazon, but ordering heavy jars from Amazon is not particularly cost-effective. Check your local grocery.
I have no photos of this. My buddy Korin from Wonderland Boudoir (she is a fantastic boudoir photographer – if you ever get the chance to do a boudoir session, do it with her!) asked for a photo of the finished dish. Certain foods are really really hard (for me) to photograph in a way that won’t make people wretch and click away. But I decided to try. I asked for advice from a fab food blogger I know, Jenni, and she suggested good lighting, garnish, and something bright like peas. I dug around and didn’t find any peas in the freezer. I did have basil in the garden, though it was hard to find leaves that I hadn’t already generously shared with Unknown Insects. The pic above was the result! I hope I’m not inadvertently casting aspersions on Jenni’s blog by relating her in any way to my food photography attempts, but she always says we must be Fearless In The Kitchen and for me that extends to photography!
pssst… There are affiliate links in this post denoted by an asterisk (*). See my disclosure policy here.