Slow-cooker tandoori beef masala
An easy, filling and tasty curry with tender slow-cooked beef and a rich sauce
10 mins
10 hours (slow-cook)
390 kcal
10 mins
10 hours (slow-cook)
390 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
Why slow-cooked?
The slow-cooker is fantastic for a curry- it gives plenty of time for the flavours of the spices to develop, and for meat like beef and lamb, it ensures that you have tender, fall apart meat with not a chewy bit in sight!
I also love the slow-cooker because it’s hands off cooking- this meal just takes about 7-8 minutes to do, including chopping and frying, then once it’s in the slow-cooker you can just leave it and get on with your day!
This slow-cooker tandoori beef masala makes a lovely satisfying curry. One of my favourite ways to do a curry sauce at the moment is to bulk out the sauce with extra lentils, and in this curry I have also used sweet potato which adds to a rich, thick and tasty sauce.
My slow-cooker is about 20 years old, but still in perfect working order- there are loads of great, and cost-effective options around, but if I were to get a new one I would probably go for something like this one, which has a ‘sear and stew’ function, to save having to do any cooking on the hob first:
I like an ‘easy’ curry- as much as I’d very happily eat one cooked by someone else that is complex, I always prefer to keep my dishes as simple as I can. This is why in this one I have used a Tandoori curry powder mix rather than mixing up my own spices- it just makes it that little bit quicker to throw together.
What other healthy curry recipes are there?
If you love healthy, Slimming World friendly curries, why not have a look at some of the others on my blog! I love a chicken tikka masala (and I have 2 versions on the blog: Skinny chicken tikka masala and slow-cooker chicken tikka masala). A beef madras, A vegan mushroom, chickpea and lentil curry, chicken katsu curry
What equipment is helpful?
If I’m mixing up my spices, I use a mini chopper- if you don’t have one then I really recommend investing! They aren’t expensive to buy, and are so handy both for making curry pastes and other types of sauces and pestos. I have this one from Tefal, which I love:
I accompanied this curry with my sweet potato onion bhajis which are delicious, and oven-baked so they aren’t at all greasy!
Quick tips!:
Need to speed up the process of making this curry? You can use frozen pre-chopped onion, lazy garlic and ginger, and frozen (or fresh) pre-chopped sweet potato!
Disclosure: This post contains affiliate links
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Slow-cooker tandoori beef masala
Ingredients
- 400 g lean casserole beef
- 2 small onions or 1 large
- 1 tbsp mild Tandoori curry powder
- 2 cloves garlic finely chopped or crushed (or 1 tsp lazy garlic)
- 1 thumb-sized piece of ginger peeled and finely chopped (or 1 tsp lazy ginger)
- 500 ml water
- 1 tin chopped tomatoes
- 1 cup red lentils
- 1 large sweet potato peeled & chopped into small chunks
- 1 fresh green chilli finely chopped
- juice of 1 lime
- fresh coriander
- salt and pepper
- low calorie cooking spray
Instructions
- Using a low calories cooking spray or spray oil, start to fry the beef and onion on the hob at a medium heat
- After a couple of minutes, add the garlic and ginger and fry for another minute
- Add in the tandoori curry powder and stir fry for another minute
- Add the mixture into the slow cooker, and add a cup of the water to the saucepan, and bring to the boil (just to lift off any bits stuck to the pan) and then add this into the slow-cooker
- Pour in the chopped tomatoes, add in the lentils and sweet potato, and then add in the rest of the water.
- Give everything a good stir and season with salt and pepper
- Slow cook for 5-6 hours on high, or 8-10 hours on low. Check half way to see if you need to add a little more liquid if it's getting too thick,
- At the end of cooking, stir through the fresh green chilli and lime juice
- Serve with chopped fresh coriander, rice and any other veg that you fancy!
