I’ve got another quick and easy slow cooker meal for you all this week. This Slow Cooker Indian Beef Curry is one of my family’s favourite winter meals and you can easily play around with it to suit what’s in the fridge or your budget.
One of the things I love most about my slow cooker is that you can use budget cuts of meat and it turns them into beautiful, mouth-watering, tender meat which is my absolute favourite. I’ve used some lentils in this curry to bulk it up a little, you can play around with the amount if you’d like to use more lentils and less meat to make it more budget-friendly.
You can serve this curry on it’s own, or with some quinoa, or with some rice (basmati is a good choice), or even with some naan to soak up all the sauce. When choosing a curry paste it’s good to get into the habit of looking at labels and deciding on one that has minimal additives and preservatives, for this curry I personally like to use the Patak’s brand that’s available at most supermarkets. If you have enough time you could even try making your own paste in bulk and freezing it into portions ready to use. Once the curry has been cooked it also freezes well so you could double the recipe and freeze the leftovers so you’ve got a healthy meal on hand for those nights you don’t feel like cooking or don’t have the time.
- 600g chuck steak, diced
- 500g sweet potato, peeled and diced
- 120g bag of baby spinach
- 400g can diced tomatoes
- 1/4 cup korma paste
- 2 tsp minced ginger
- 200ml coconut milk
- 1/2 cup dried green lentils, soaked overnight in water and drained
- 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.