Looking for the perfect Autumnal slow cooker dish? Look no further, this meal is hearty and with added vegetables it is also healthy too!
Over a low heat, brown the beef in a saucepan. Once you've done that, add in the onion and cook until slightly soft. Stir occasionally to prevent it from sticking to the bottom.
Next, Add the peppers, carrots and garlic. cook this for about 5 minutes again, stirring occasionally to stop it from sticking.
Add the curry powder and stir well to mix. Then transfer the contents of the saucepan to the slow cooker.
Once you have done that, it's time to add the tinned tomatoes, mango chutney, tomato puree and the crumble in the vegetable and beef stock.
Place the lid on the slow cooker and then leave it to gently simmer until you wish to consume.
Around 15 minutes before you wish to serve, cook the rice according to the packets instructions.
Plate up the rice with the curry and add naan bread and poppadoms if you fancy.
If you fancy doing this without the slow cooker. Where it says transfer to the slow cooker simply ignore that and carry on with the rest of the recipe, adding 300ml of water before you crumble your stock cubes and leave it to simmer for around 1 1/2 hours or until the meat is tender.