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Serves
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Ingredients
Curry
  • 500 g Red meat suitable for low and slow cooking
  • 400 Tinned chopped tomatoes
  • 300 ml Beef stock
  • 1 Large white onion
  • 2 Bell peppers
  • 4 Dried chillies
  • 3 Fresh green chillies
  • 6 Cardamom pods
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 tbsp Tomato puree
  • 2 tsps Garam masala
  • 4 tsps Ground cumin
  • 1 tsp Turmeric
  • 2 tsps Kashmiri chilli powder
  • 1 tsp Ground coriander
  • 1 tbsp Lemon juice
  • 3 Tomatoes cut into segments
  • 2 Large potatoes cubed and par boiled
Chapati
  • 140 g Plain flour
  • 140 g Wholemeal flour
  • 1½ tsps Salt
  • 3 tbsps Olive oil
  • 180 ml Warm water
Slow Cooker Curry with Chapati Slow Cooker Curry with Chapati
Slow Cooker Curry with Chapati

Rich and spicy slow cooker curry perfect for any type of red meat and served with simple homemade chapati

Prep 30 minutes
Total 8 hours 30 minutes

For the curry, simply season and fry off the meat to seal in the flavour. Once its nice and brown on all sides add to the slow cooker. Chop up the onion and add in. Mix in all other ingredients except the bell peppers and tomato segments. Cook for 6 hours then add in the toms and peppers and cook for a further 2 with the lid off.


Chapati is just as simple! Combine all the ingredients. Make a dough - smooth and elastic and not sticky. Should take around 10 minutes of kneading. Separate out into about 8 balls and then roll each one flat. Heat a pan on a high heat and add a drizzle of oil for each chapati. They take about 30 seconds each side. Keep them warm in a tea towel and serve with the curry and some basmati rice.

Slow Cooker Curry with Chapati Slow Cooker Curry with Chapati
Slow Cooker Curry with Chapati

Rich and spicy slow cooker curry perfect for any type of red meat and served with simple homemade chapati

favorite
print
rate
Prep 30 minutes
Total 8 hours 30 minutes
Serves
US | Metric
Ingredients
Curry
  • 500 g Red meat suitable for low and slow cooking
  • 400 Tinned chopped tomatoes
  • 300 ml Beef stock
  • 1 Large white onion
  • 2 Bell peppers
  • 4 Dried chillies
  • 3 Fresh green chillies
  • 6 Cardamom pods
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 tbsp Tomato puree
  • 2 tsps Garam masala
  • 4 tsps Ground cumin
  • 1 tsp Turmeric
  • 2 tsps Kashmiri chilli powder
  • 1 tsp Ground coriander
  • 1 tbsp Lemon juice
  • 3 Tomatoes cut into segments
  • 2 Large potatoes cubed and par boiled
Chapati
  • 140 g Plain flour
  • 140 g Wholemeal flour
  • 1½ tsps Salt
  • 3 tbsps Olive oil
  • 180 ml Warm water

For the curry, simply season and fry off the meat to seal in the flavour. Once its nice and brown on all sides add to the slow cooker. Chop up the onion and add in. Mix in all other ingredients except the bell peppers and tomato segments. Cook for 6 hours then add in the toms and peppers and cook for a further 2 with the lid off.


Chapati is just as simple! Combine all the ingredients. Make a dough - smooth and elastic and not sticky. Should take around 10 minutes of kneading. Separate out into about 8 balls and then roll each one flat. Heat a pan on a high heat and add a drizzle of oil for each chapati. They take about 30 seconds each side. Keep them warm in a tea towel and serve with the curry and some basmati rice.