Slow Cooker Beef Cheek Curry

A perfect Winter dinner:

Ingredients (organic if possible)

2 beef cheeks or 700g of chuck steak
1 large sweet potato (roughly diced)
2 large carrots (cut into rounds)
1 brown onion (thinly sliced)
400ml coconut cream
4 kaffir lime leaves
1 tspn of ground cumin
1 tspn of ground coriander
1 cinnamon stick
1/4 tspn of ground cloves
1/4 tspn of ground cardamom
1/4 cup of fish sauce (I use Red Boat brand)
1/4 cup of coconut aminos (could substitute with 1/8 cup of tamari plus 1 tblspn of coconut sugar)
juice of 1/2 a lime
1 tblspn of coconut oil
a good handful of green beans (trimmed and cut in half)

Method

Brown the meat in a couple of batches in the coconut oil in a frypan
Pop meat in your slow cooker and add all the rest of the ingredients except green beans!
Pop it on a high heat for 4-5 hours or the lower heat setting for 7-8 hours
15 minutes before serving, add your trimmed green beans
Serve with cauliflower rice or potatoes
Garnish with some fresh coriander

*don’t forget to find your cinnamon stick and remove it so no one gets this crunchy morsel in their meal! Description here

Slow Cooker Beef Cheek Curry