This traditional Indian inspired blend is perfect for slow cooked curries and braises allowing the spices time to infuse. Serve with a cooling yoghurt.

A delicious recipe: Spicy Beef & Coconut Pumpkin Curry from my book I Am Food

1 kilo of beef stewing chuck steak cut into cubes
2 medium brown onions cut into cubes
3 tbsp of Ovvio Organic Indian Herb & Spice Blend
half a medium pumpkin, sliced thickly 2 stalks of celery, sliced
4 tbsp of coconut oil
1 cup of water
1 fresh young coconut with flesh and water scooped out and puréed
natural salt

method
This dish works very well by first sautéing the Indian Spice Blend with onions and celery in the coconut oil, followed by the meat until brown but not cooked all the way through. Place pumpkin in slow cooker with natural salt and water, coconut purée and pour over brown meat with onions, celery and spices. Cover and cook on low for eight hours in your slow cooker.

Serve with steamed vegetables, Minty cucumber yoghurt and freshly chopped coriander leaves.

TIP: If you don’t have a slow food cooker you can cook these meals in a cast iron pot like a Le Creuset or Chasseur. Cook in oven at 120 ̊C for six to eight hours. This is best done on the weekend.