[HFM] NZ Easy Spiced Beef Chuck & Coconut Curry

• Return all beef and onion to pan, and add Mumbai spice blend, mild North Indian spice blend, tomato paste and half the garlic, then cook until fragrant, 1-2 minutes. • Transfer beef chuck, veggies, coconut milk, the water (for the curry) and chicken style stock powder to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until beef is tender 4-5 hours. Season to taste.

• When the curry has 20 minutes remaining, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook remaining garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!