Slow Cooked Beef Curry with Chickpeas, Kale & Na’an

Prepare Ingredients:

Wash the fresh produce. Peel and medium dice the onion. De-stem the kale and roughly chop leaves. Pick the coriander leaves (reserving for garnish) and roughly chop the stems (discarding the roots).

Add Ingredients To Slow Cooker:

Pat dry the beef with paper towel. Season the beef with salt and pepper to taste and transfer to the slow cooker. Add the tinned tomatoes, ½ tin of water and madras curry paste over the beef. Add onion, cinnamon stick, cumin, lentils, coriander stems, kale and chickpeas. Mix well to combine. Cover and cook in slow cooker on LOW for 8 to 10 hours. (TIP: If you are organised enough, this step can be done the night before, covered and kept in the fridge overnight for the flavours to develop further before cooking...)

Heat Na'an:

Preheat oven to 200°C. Wrap the na’an in foil and place directly on the oven rack, and heat for about 5 minutes, or until warmed through and soft.

You Plate It:

Remove cinnamon stick from the curry. Add coriander leaves (keeping a few to garnish) to the curry and give it a good stir before dividing between bowls. Taste and season with salt and pepper as needed. Serve na'an alongside and garnish with reserved coriander leaves. Enjoy!