1-First, brown the beef to lock in its juices: heat 2 teaspoons of oil in batches for 1 kilogram of gravy beef or chuck steak cut into 2.5 cm cubes. Once browned, combine it in the slow cooker with 1 large chopped brown onion, ½ cup of korma curry paste, 500 grams of potatoes cut into 2 cm cubes, ½ a cauliflower cut into small florets, 2 peeled and sliced carrots, 2 cans of diced tomatoes, 1 cup of reduced salt vegetable stock, and 1 cup of water.

2-Set the slow cooker to high for 30 minutes, then switch to low for 7.5 hours, stirring halfway through to blend the flavors. For an extra touch, sauté the onion with the curry paste before adding it to the cooker.

3-Toward the end, stir in 1½ cups of frozen peas 10 to 20 minutes before serving to keep them vibrant.

4-Serve your beef and vegetable korma with ¾ cup of cooked brown rice per serving for a complete, nutritious plate. If you enjoy spiced desserts, try a spiced fruit and nut tart as a sweet companion.