Braised Beef and Butternut Squash Curry – Multi-Cooker – TransChef

Ingredients

• 1 Lb Chuck Roast, Cut Into 1 1/2 Inch Cubes
• 1/2 Lb Butternut Squash, Cut into 1 1/2 Inch Cubes
• 8 Oz Yellow Onion, Finely Diced
• 1 1/2 Cups Mixed Frozen Vegetable (Fresh vegetables if you prefer)
• 8 Oz Full Fat Coconut Milk (Low fat would work as well.)
• 1 Cup Beef Stock (Water is perfectly fine.)
• 1 Tablespoon Ground Ginger
• 1 Tablespoon Ground Garlic
• 1/2 Tablespoon Turmeric Powder
• 5 Fresh Curry Leaves (10 Frozen)
• 1/2 Tablespoon Methi (Fenugreek) Seeds
• 1/4 Inch Cinnamon Stick (About 3/4 Teaspoon Ground)
• 3-4 Whole Cloves (About 1/2 Teaspoon Ground)
• 1 Teaspoon Coriander Seeds
• 2 Tablespoons Flavorless Cooking Oil
• 2 Serrano Peppers, Finely Diced (Optional)