1 fresh chilli or( 1-2 teaspoons of chilli powder to desired hotness)
2 teaspoons Chinese five spice
1 teaspoon ground turmeric
2 onions
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
1 can of coconut milk
¾ cup water or stock/broth
1 teaspoon Himalayan salt
2 cups of chopped vegetables of your choice (I use pumpkin, red pepper, broccoli, carrots)
cornflour/arrowroot to thicken
fresh coriander(cilantro) to serve
I packet of puff pastry
1 egg
poppy seeds (optional)
Instructions
Chop your beef into cubes and put into a frying pan with a bit of oil
Add the first five spices to the beef and stir until beef is well coated in spices
Cook until the meat is slightly browned, place in your slow cooker
Cook onions in frying pan until starting to soften. Place in the slow cooker
Add the rest of the ingredients, apart from Cornflour or Arrowroot and any vegetables that do not take long to cook (ie, broccoli, red pepper, leafy greens etc)
Cook for 8 hours on low
mins before serving mix up the cornflour/arrowroot according to directions on packet and thicken to your thicken to your desired level.
Allow meat mixture to go cold
Pre heat your oven according to pastry package instructions
grease or spray your selected pie dish and lay your sheets of pastry inside making sure to have enough coming up the sides
fill with the meat mixture and cover with remaining pastry
brush pastry with beaten egg or milk and sprinkle with poppy seeds
Bake in a preheat oven as per instructions on your pastry package
Recipe by thatsREALyummy at https://www.thatsrealyummy.com/beef-curry-pies/