Love My Earth Vindaloo Slow Cooked Curry

Ingredients:

• 2 Tablespoons of Illalangi extra virgin olive oil
• 2 Tablespoons of Love my earth Vindaloo Mix
• 600g of chopped beef
• 1 chopped onion
• 1 jar of Illalangi pasta sauce
• Apple cider vinegar
• 1 medium eggplant diced
• 250g of button mushrooms
• 1 Handful of baby spinach

Method:

1. Heat 2 tablespoons of oil in frypan, 2 tablespoons of Vindaloo mix and fry until fragrant
2. Add 600g of chopped beef, 1 chopped onion and brown, eggplant and mushrooms and brown.
3. Place in slow cooker, add jar of Illalangi pasta sauce, a dash of apple cider vinegar and 500ml of water & set to slow cook for 4-6 hours.
4. Cooking time will depend on the cut of beef you use.
5. Stir in 1 handful of baby spinach and summer for a further 5 mins

Serve with basmati rice or roasted veggies and fresh coriander.

We served with yoghurt and cucumber raita.

Serves 6-8

Recipe variations

• Add fresh garlic or chilli for a flavour boost
• Add 1 400f tin of chickpeas and 2 cups of chopped zucchini for a vegan version
• Add to your next Mexican beef dish as your flavour enhancer

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