Slow cooker beef vindaloo

Method

Heat a large frying pan on a medium heat and add peppercorns, cumin seeds, coriander seeds and roughly chopped dried chillies Toast them for a minute or two or until you have a fragrant smell of spices.

Add the toasted spices to a coffee grinder and grind until they are like a fine powder. Transfer to a mortar and pestle, add crushed garlic cloves, ginger, turmeric and use the pestle to combine.

Next add the melted coconut oil, apple cider vinegar, cinnamon to the mortar and use the pestle again until you have combined ingredients to make a paste.

Add coconut oil to the frying and heat on a medium high. Add in the onion, fry for a couple of minutes, then add in the chilli and fry for another minute. Add in the beef and brown the meat. Once browned add in the paste and cook for a couple of minutes, then transfer to the slow cooker.

Add in the tinned tomatoes and cook on high for 3- 4 hours or 6-8 hours on low.

Nicole Avery is a Melbourne mum to five beautiful kids aged four to 15. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.