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.
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.
Turn slow cooker onto low for 8 hours or high for 4 hours.
Before serving add spinach and coconut milk to slow cooker and stir to combine, replace lid until spinach has wilted.
Serve on it’s own, or with quinoa, rice or naan.
Korma Paste
Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.
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.
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.
SHORT DESCRIPTION
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.
DESCRIPTION
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.
Turn slow cooker onto low for 8 hours or high for 4 hours.
Before serving add spinach and coconut milk to slow cooker and stir to combine, replace lid until spinach has wilted.
Serve on it’s own, or with quinoa, rice or naan.
Korma Paste
Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.
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.
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.
