It’s not really all that cool here yet but the slight change in the air was enough for me to get out the slow cooker a couple of weeks ago. Actually it was pouring rain on that particular day which to me, no matter what the temperature, calls for a warming, hearty dinner.
I had something beefy and stewy on the brain and when I get an idea in my head for a meal, I can’t stop thinking about it until I’ve eaten it.
There’s always a supply of meat in my freezer (I could cook a feast for 10 in a moment’s notice I’d say) so there was no problem there. What to do with it was the question. Tapping further into my craving I realised what I really wanted was a gutsy curry. Nothing too spicy but something with soft, tender beef and lots of flavour.
Butter chicken and korma were the two curry paste options in my fridge and of course I couldn’t choose between the two so went all-in. You could use any combination of Indian curry pastes to suit your mood. I used more mild butter chicken than mild-medium korma because the label is more like medium-hot to my tongue and I wasn’t in the mood for lighting a fire in my mouth.
Usually I just throw everything in the slow cooker and let it do its thing but this time I went to a little more effort and sautéed the onion and garlic, got the spices going and sealed the meat first. It’s kind of cheating for me because my slow cooker pot can go on the stove too which I absolutely love. Before I had it I was way too lazy to wash up an extra pan.
Just a glug of coconut milk and a scattering of crushed tomatoes topped with a cinnamon stick completes it. Ok so a few hours later you have to throw in the potatoes but then that’s it. I couldn’t believe that so few ingredients could create such a deep flavour.
The soft spuds soaked up a little of the curry sauce making them seriously tasty on their own. Actually that makes me think you could make this with just veges and maybe throw in some chickpeas too so to vary up the texture. I’ll let you decide. Enjoy!
- 1 onion diced
- 2 garlic cloves, crushed
- 2 tbsp butter chicken
- ½ tbsp korma
- 500g diced beef
- 1 tin crushed tom drained
- ½ tin coconut milk rich part
- 1 cinnamon stick
- 200g potato, peeled and diced
- In a frying pan, over medium heat, cook the onion and garlic until the onion is transparent.
- Add the butter chicken and korma pastes and cook, stirring, until fragrant.
- Add the beef and cook, stirring, until it is coated in spices and sealed.
- Transfer the contents of the pan to your slow cooker.
- Add the tinned tomato and coconut milk and stir them through then place the cinnamon stick on top.
- Cook for 6 hours on low.
- Take the lid off and stir in the potatoes.
- Cook for another 2 hours on low with the lid on.
- Serve with rice.