Easy Beef Curry


  • 1kg Grass Fed Diced Beef
  • 400g tin coconut cream
  • 1-2 tbsp curry paste (e.g. red, green, massaman, korma)
  • Lots of vegies eg pumpkin, zucchini, eggplant, swede, broccoli stalks


  • Add coconut cream and curry paste to slow cooker and mix until well combined.
  • Add all your veggies to the slow cooker and then the meat on top.
  • Give it a gentle stir to make sure all the meat and veggies are coated.
  • If preparing ahead, then place slow cooker in fridge overnight.  Remove from fridge and leave on kitchen bench for 30 mins prior to placing in slow cooker and turning on.
  • Cook on high for 2-3 hours or low for 6-8 hours.  For longer cooking times, cut your vegies in larger chunks.
  • Serve with rice and/or roti  bread.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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