Slow-cooker Tandoori beef masala

Slow-cooker tandoori beef masala

Slow-cooker tandoori beef masala

An easy, filling and tasty curry with tender slow-cooked beef and a rich sauce

time

10 mins

pan

10 hours (slow-cook)

fire

390 kcal

time

10 mins

pan

10 hours (slow-cook)

fire

390 kcal

Slow-cooker Tandoori beef masala

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

Slow-cooker Tandoori beef masala

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!

Sweet potato onion bhajis

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

Servings: 4
An easy, filling and tasty curry with tender slow-cooked beef and a rich sauce
Syn-free
Print Recipe
10 mins
Slow-cook10 hrs

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!
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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