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Beef korma slow cooker recipe
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Effortless creamy beef curry ready in 20 minutes with a slow cooker doing the work.
Ingredients:
  • 18.20 gm peanut oil
  • 20.00 ml finely chopped ginger
  • 80g (1/3 cup) korma curry paste
  • 1.5kg beef oyster blade steak, cut into 5cm pieces
  • 185ml (¾ cup) Italian Tomato Passata Sauce
  • 55g (1/2 cup) almond meal
  • 185ml (3/4 cup) Cooking Cream
  • 130g (1/2 cup) yoghurt
  • Fresh coriander sprigs, to serve
  • Steamed rice, to serve
Instructions:
  • In a large saucepan over high heat, heat the oil until shimmering. Stir in the ginger and garlic, sauté for 1 minute until softened. Then, add the korma paste and cook for another 1 minute until fragrant.
  • Sear the beef in a saucepan until it changes color, then add passata, almond meal, and 185ml (3/4 cup) water. Transfer everything to the slow cooker, cover, and cook on High for 3 hours until the beef is tender.
  • In a jug, mix cream, yogurt, and cornflour together. Pour the mixture into the slow cooker and stir thoroughly. Cook for 20 minutes until the beef is tender and the sauce thickens. Garnish with fresh coriander and serve with steamed rice.

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