A bowlful of hot slow cooked curry on a cool winter’s night is just what the doctor ordered! This curry uses two different types of curry paste for maximum flavour, but since they’re both mild it’s not overpowering or too spicy. The combination of diced tomatoes and coconut cream make a rich and delicious sauce, while cinnamon brings a subtle flavour and gorgeous smell. Let it cook for at least 6 hours so the flavours can develop and the meat turns super tender. Serve it up with a nice dollop of natural yogurt and fluffy steamed rice.
- 1 onion diced
- 2 garlic cloves, crushed
- 2 tbsp butter chicken paste
- ½ tbsp korma paste
- 500g diced beef
- 1 x 400ml tin diced tomatoes, drained
- 200ml coconut cream
- 1 cinnamon stick
- 200g potato, peeled and diced
1. In a frying pan, over medium heat, cook the onion and garlic until the onion is transparent. Add the butter chicken and korma pastes and cook, stirring, until fragrant.
Add the beef and cook, stirring, until it is coated in spices and sealed.
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2. Transfer the contents of the pan to your slow cooker. Add the tinned tomato and coconut milk and stir them through then place the cinnamon stick on top.
Cook for 6 hours on low.
3. Take the lid off and stir in the potatoes. Cook for another 2 hours on low with the lid on. Serve with rice.
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