Go Back
–+ servings

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 @theslimmingfoodie or tag #theslimmingfoodie!