This curry is hardly a recipe. It can be knocked together in less that 4 minutes on a busy morning. While it isn’t quite as delicious as the curry my father has made me and its not a patch on the ones made by my friends from work (who have their own favourite blends of spices); it does provide a healthy comforting meal after a busy day. It can be made by even the most inexperienced cook and its a good way of using up peppers that are past their best, or beef that’s nearly at its expiry date.

Anyway; to make this “throw together curry” you will need:

1 small onion, sliced

1 1/2 peppers or a large handful of frozen peppers

1 can chopped tomatoes or 1/2 jar of passata

400g diced beef

100ml chicken stock

1 heaped tablespoon curry paste of your choice (or any blend of spices you fancy)

Switch the slow cooker on low. Place all the ingredients into your slow cooker and give a gentle mix. Cover and leave to cook for 6-8 hours. For the last half hour (or while your rice is cooking) uncover to let the sauce thicken.

I serve mine with rice. If you’re not sure how to make rice (some people struggle to get it fluffy) I usually put my rice in a jug. Measure the volume of it and cover with 1 and 1/2 times as much cold water. Put the rice on a high heat. Once the rice is simmering, turn the heat right down, stir the rice and cover the pan. Allow to simmer for 11 minutes. After the 11 minutes remove from the heat and leave to stand still covered) for another 11 minutes until fluffy.

D was working from home while this cooked and said the smell of this was making him hungry all day (I think he is a fan of this recipe).