Ox cheek is a really cheap and delicious cut of meat, and went really well with aubergines in this curry.
-530g ox cheek
-lots of hot curry powder, a little smoked paprika and some black pepper
-a hot red chili
-2 large onions
-6 cloves of garlic
-1/2 cup coconut milk
-a large bunch of coriander (half reserved, added near the end)
I browned the meat, onions and garlic in coconut oil, before putting it with everything else in the slow cooker for a couple of hours.
I served with cauliflower rice and a big helping of kale, along with some peanuts for a bit of crunch.