Slow Cooker Beef & Cashew Massaman Curry With Crispy Onion Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferable non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your diced beef and cook for 3-4 min or until the beef is lightly browned

Meanwhile, peel and chop your brown onion[s] into wedges

Slice your red chilli[es] finely

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Chop your creamed coconut roughly (if required!)

Once the beef is lightly browned, reduce the heat to medium and add the chopped onion with your massaman paste and tomato paste

Add the chopped creamed coconut and half the sliced chillies (can't handle the heat? Go easy!)

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Add your waxy potatoes and cashew nuts

Add 400ml [500ml] [650ml] boiled water, the juice of half the lime[s] (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up and bring to the boil over a high heat and season with a pinch of salt and pepper

Once boiling, transfer everything from the pan to the slow cooker

Give everything a good mix up, then cover and cook on high for 4 hours – this is your beef & cashew massaman curry

Once the massaman has 15 min left, add your basmati rice and 250ml [325ml] [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked