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Beef korma slow cooker

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 Beef korma slow cooker

  • 20m prep
    •  
  • 3h 30m cook
    •  
  • 6 servings
    • There is no need to slave over the stove with this creamy beef curry. It takes 20 minutes to prepare and the slow cooker takes care of the rest.

    679 calories per serve

    Allergens: Recipe may contain lactose, groundnut, tree nut, mustard and milk.

    12 Ingredients

    • 1 tbsp peanut oil
    • 1 tbsp finely chopped ginger
    • 2 garlic cloves, finely chopped
    • 80g (1/3 cup) korma curry paste
    • 1.5kg beef oyster blade steak, cut into 5cm pieces
    • 185ml (¾ cup) Coles Italian Tomato Passata Sauce
    • 55g (1/2 cup) almond meal
    • 185ml (3/4 cup) Bulla Cooking Cream
    • 130g (1/2 cup) yoghurt
    • 2 tsp cornflour
    • Fresh coriander sprigs, to serve
    • Steamed rice, to serve

    3 Method Steps

    • Step 1
      Heat the oil in a large saucepan over high heat. Add the ginger and garlic and cook stirring for 1 minute or until softened. Add the korma paste and cook for 1 minute or until aromatic.
    • Step 2
      Add the beef to the saucepan and cook, stirring often, for 5 minutes or until the beef changes colour. Add the passata, almond meal and 185ml (3/4 cup) water. Transfer to the slow cooker. Cover and cook on High for 3 hours or until the beef is tender.
    • Step 3
      Combine the cream, yoghurt and cornflour in a jug. Add to the slow cooker and stir well. Cook for 20 minutes or until the beef is very tender and sauce has thickened. Sprinkle with coriander. Serve with steamed rice.


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