Name: Slow-Cooker Beef Curry
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT7H0M0.000S
Total time: P0Y0M0DT7H25M0.000S
Yield: 4 servings
Ingredients: 2 1/2 pounds cubed beef stew meat; 1 pound small red-skinned potatoes, quartered; 2 tablespoons Madras curry powder; 1 1/4 teaspoons ground cumin; 2 tablespoons finely chopped peeled ginger; 2 large cloves garlic, grated; Kosher salt and freshly ground pepper; 5 slices naan bread; 2 15-ounce cans diced fire-roasted tomatoes; 1 1/4 cups fresh cilantro; 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

Directions

Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.