This slow cooker curry makes a really satisfying dinner, and would also work on the hob instead of the oven or slow cooker. It’s a perfect winter warmer that you can leave to cook while you carry on with something else!

SLOW COOKER CURRY BLEND (1 portion = 1 ½ tbsp): coriander, cumin, turmeric, chilli, cinnamon, coriander leaf, brown MUSTARD, green cardamon, black cardamon, fenugreek, cloves, black cumin

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Slow Cooker Curry Recipe:

PREP 15 mins
COOK 2 hrs (oven), 4 hrs (slow cooker high), 7 hrs (slow cooker low)
HEAT 3
Serves 4

You Need:

500g diced lamb or beef, or use 250g root veg and 1 x 400g tin of chickpeas for a veg/vegan version
500g new or baby potatoes - left whole or halved if large
1 medium onion - thinly sliced
2 cloves of garlic - finely chopped
25g bunch of coriander (optional) - finely chopped
½ lemon
2 tbsp tomato puree
Rice for 4 and natural yogurt to serve
1 portion of SLOW COOKER CURRY BLEND

Method:

Preheat the oven to 170°C/gas mark 3
Place the lamb, potatoes, onion and garlic into a slow cooker pot or lidded ovenproof casserole dish
Mix the tomato puree with 250ml water (or 350ml water and 2 tbsp oil if using root veg), the SLOW COOKER CURRY BLEND and 1 tsp salt, then pour over the lamb and potato mixture
Cover and cook in the slow cooker on low for 7 hours (or on high for 4 hours) or bake in the oven for 2 hours or until the lamb and potatoes are tender
15 minutes before the curry is ready cook the rice
Stir the coriander (if using) and the juice of the ½ lemon into the curry then serve with the rice and a spoonful of natural yogurt on the side

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here