Slow-Cooker Beef Curry

• 2 1/2 pounds cubed beef stew meat
• 1 pound small red-skinned potatoes, quartered
• 2 tablespoons Madras curry powder
• 1 1/4 teaspoons ground cumin
• 2 tablespoons finely chopped peeled ginger
• 2 large cloves garlic, grated
• Kosher salt and freshly ground pepper
• 5 slices naan bread
• 2 15 -ounce cans diced fire-roasted tomatoes
• 1 1/4 cups fresh cilantro
• 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

1. Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker.
2. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes.
3. Cover and cook on low, 7 hours.
4. Uncover and skim off any fat from the top of the mixture.
5. Stir well to combine, then let stand 10 minutes.
6. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor.
7. Pulse until combined; season with salt and pepper.
8. Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper.
9. Reserve 2 cups beef curry for Beef and Vegetable Handpies.
10. Serve the remaining curry with the naan; top with the remaining cilantro puree.
11. Photograph by Antonis Achilleos

meat, potatoes, curry powder, ground cumin, peeled ginger, garlic, kosher salt, bread, tomatoes, fresh cilantro, jalapeno peppers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-beef-curry.html (may not work)