Slow Cooker Indian Beef Curry

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Contributed by: Chelsea Brown

Serves: 5

Time: Prep: 10 min. Cook: 4-8 hours.

A quick and easy slow cooker meal that's packed full of flavour and perfect for Winter. This Slow Cooker Indian Beef Curry is a family favourite meal and you can easily play around with it to suit what’s in the fridge or your budget.

More Information >>

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$0.00

A quick and easy slow cooker meal that's packed full of flavour and perfect for Winter. This Slow Cooker Indian Beef Curry is a family favourite meal and you can easily play around with it to suit what’s in the fridge or your budget.

More Information >>

PRODUCT INFORMATION

Ingredients

600g chuck steak, diced
500g sweet potato, peeled and diced
120g bag of baby spinach
400g organic tinned diced tomatoes
1/4 cup korma paste*
2 tsp minced ginger
200ml organic coconut milk
1/2 cup organic dried green lentils, soaked overnight in water and drained

*Korma Paste

1 tbspcumin seeds
55g (1/3 cup) organic raw cashews
60ml (1/4 cup) organic tomato puree
1/4 cup chopped fresh coriander
2 garlic cloves, crushed
2 tbsp organic desiccated coconut
1 tbsp organic garam masala
3 tsp finely grated fresh ginger
2 tsp organic ground corriander
2 tsp organic paprika
2 tsp organic ground turmeric
60ml (1/4 cup) vegetable oil

method

  1. Place the beef and sweet potato into the slow cooker and add the curry paste and ginger and stir to coat. Add the tomatoes, lentils and 1 cup of water and stir to combine.
  2. Turn slow cooker onto low for 8 hours or high for 4 hours.
  3. Before serving add spinach and coconut milk to slow cooker and stir to combine, replace lid until spinach has wilted.
  4. Serve on it’s own, or with quinoa, rice or naan.

Korma Paste

  1. Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.
  2. Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.
  3. Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to 1 month.

Gluten Free
Gluten Free
Dairy Free
Dairy Free
Egg Free
Egg Free
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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