Ingredients
450 g Beef Stewing Steak, Rib Eye Steak or Sirloin
1 400 g can chopped tomatoes
400 g tomato puree
1 bell pepper (chopped)
1 large onion (chopped)
1 small piece fresh ginger, peeled and chopped
3 garlic cloves, peeled and chopped
1 large carrot (sliced)
1 tsp ground turmeric
3 Tbsp curry powder (more or less, to taste)
1 400 ml can of coconut milk
300 ml of boiling water
2 beef or vegetable stock cubes
1 small bunch fresh coriander (optional)
Up to 4 tsp brown sugar

METHOD
Use a slow cooker or pot.
Cut the beef into 1-inch pieces and place in the slow cooker.
Cut the onion and bell pepper into chunks and add to the slow cooker with the beef.
Add the chopped tomatoes, tomato puree, ginger, garlic, carrot, turmeric, curry powder, boiling water and stock cubes.
Stir will, cover and cook on low 8–10 hours or high – 4 -5 hours.
If you are using an ordinary pot, use a large heavy based pot, cook on a low heat for 3-4 hours or until tender.
When the cooking time is complete, remove the lid and stir in the coconut milk.
Continue cooking 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 a little longer.
Taste the sauce, if it is bitter then add 2 tsp of the brown sugar and do this until it reaches your preferred taste.

Serve with steamed rice and garnish with coriander etc