Ingredients
450 g Beef Stewing Steak, Rib Steak or Sirloin
1 can of chopped tomatoes
500 g pkt of tomato passata
1 bell pepper
1 large onion
Fresh ginger (a piece around 3.8 cm) peeled & chopped
3 peeled & chopped garlic cloves
1 tsp ground turmeric
3 Tbsp curry powder (more or less, to your taste)
400 ml can of coconut milk
300 ml of boiling water
2 cubes of beef or vegetable stock
1 bunch coriander (optional)
4 tsp brown sugar

METHOD
Use a slow cooker or pot.
Cut the beef into 1-inch pieces then add to the slow cooker.
Cut the onions and pepper into 1-inch pieces then add to the slow cooker with the beef. Add the rest of the ingredients apart from the coconut milk and sugar. Cover and cook for – Slow Cooker on low 8–10 hours or Slow Cooker on high – 4 -5 hours, or in a pot on a low heat for 3-4 hours.

When the cooking time is up, remove the lid and add the coconut milk, stir well.
Cook on low for a further 45 mins or if using a pot on low for 20 mins.
Test a piece of the beef to make sure it is tender, if not cook for a little while longer.
Taste the sauce, if it is bitter then add 2 tsp of the brown sugar and do this until it is to your taste.

Serve with rice and garnish with coriander etc