Easy Slow Cooker Beef Korma

Beef Korma Curry

Creamy Coconut Korma Recipe

Brooke Campbell

Recipe author

Brooke Campbell

Our slowly cooked beef korma curry is so good, we even have a recipe that turns it into a pie. Enjoy a fragrant mix of herbs and spices and tender melt in your mouth beef, all in a creamy coconut sauce. The homemade korma paste is well worth the effort; we recommend making a double batch and freezing for later. Serve with steamed white rice and flat breads or naan. Don't forget to garnish with plenty of fresh coriander.

tag

Beef,

Freezer-Friendly,

Casserole/Slow,

Dinner,

Lunch,

Rice,

Ingredients

Curry

1kg Quality Mark beef topside

cut into 3cm pieces

2 tbsp olive oil

2 onion

thinly sliced

400ml can coconut cream

1 1/2 cups beef stock

250g green beans

trimmed

1 tsp salt

1/2 tsp black pepper

Korma paste

1/3 cup roasted unsalted cashew

3cm piece fresh ginger

peeled and finely chopped

2 garlic cloves

peeled

1 red chilli

seeds removed

2 tbsp desiccated coconut

2 tbsp olive oil

1 tbsp tomato paste

1/2 cup fresh coriander leaves

2 tsp garam masala

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

To serve

naan bread

1 cup Basmati rice

cooked to packet instructions

fresh coriander

Method

To Make Korma Paste

To Make Curry

Slow Cooker Method

Combine cashews, ginger, garlic, chilli, and coconut in a food processor.

Process until finely chopped.

Add oil, tomato paste, coriander, and spices.

Process until you have a smooth paste.

Add a small amount of water if the processor is struggling to process it.

More info

Nutrition Information per Serving (302g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

* Percentage of recommended daily intake (Aust/NZ)

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