Slow Cooker Beef & Aubergine Curry

Slow cookers are quite possibly my favourite item in my kitchen! It is so useful and can make so many different things. They’re great for stews, casseroles, chilli con carne and curries. I’ve also made pulled pork and cooked a whole chicken in one. My favourite thing is using them to make fudge but that’s a post for another day!

I’ve posted a few recipes for curries previously. You can find my Sweet Potato & Chickpea Curry and my Coconut & Kale Fish Curry on my website. I’ve also made this recipe with chicken thighs which are delicious! The best thing is that there is loads leftover for my freezer stash. We had some in a puff pastry tart for dinner last night. Just remember to strain off some of the excess sauce so that pastry doesn’t get soggy!

Splash of oil

400g stewing steak/ casserole beef, cut into chunks

A tbsp of plain flour seasoned with a pinch of garam masala

1 onion, diced

2 cloves of garlic, thinly sliced

1 carrot, sliced

1 pepper, diced

1 aubergine, cut into chunks

1 tsp of ginger, chopped

1 tbsp tomato purée

1 tbsp garam masala

1 tsp chilli powder

1 tsp cumin

1 tsp paprika

1 tsp turmeric 

1 tsp black pepper

2 cans of tinned tomatoes (800g)

A handful of baby corn, cut into chunks

A handful of mange tout, cut into chunks

200ml of coconut milk

A handful of frozen peas

A large handful of spinach
1. In a large pan heat the oil. Coat the beef in the flour/ garam masala and add to the pan. Cook until browned and then place in the slow cooker. 

2. In the same pan add a little more oil and then pop in the onion, garlic, red pepper, aubergine and carrot. Cook until starting to soften. Spoon in the ginger and cook for a few more minutes. 

3. Next stir in the tomato purée and all the spices, mixing until fully combined. Cook for a further few minutes. 

4. Tip this all into the slow cooker and add the tinned tomatoes, baby corn and mange tout. Turn the slow cooker onto low and cook for 7-8 hours or medium for 6-7 hours. 

5. 45 minutes before the end of cooking pour in the coconut milk and add the peas and spinach. Check the sauce and add more chilli or garam masala to taste. Remove the lid and turn up to high for the last 45 minutes. 

6. Serve with rice and enjoy!
Important bits
Dairy, egg, nut and soya free. Can be gluten free depending on the flour you use. 

Total cook time less than 9 hours


Serves 6

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