Bombay curry would have to be one of my all-time personal favourite curries.  I personally like this one cooked in the slow cooker as the flavours infuse and are just delicious.  The meat just falls apart cooking this way.

Serve with rice of choice and naan bread.

Enjoy!
Jo x

 

February 20, 2018
  • 10m
  • 6h
  • 6h 10m
  • 1

Ingredients

  • 2 garlic clove
  • 1 tsp. ginger
  • 1 brown onion
  • 20 g olive oil
  • 1/2 tsp. chilli powder
  • 1 tsp. cumin powder
  • 1 tsp. ground coriander
  • 2 tsp. ground turmeric
  • tsp. salt
  • 800 g diced beef
  • 1 400g tin tomatoes
  • 1 270g tin coconut cream
  • 1 tbsp. cashew nut butter (optional)

Instructions

Thermal Cooking Method

  1. Peel garlic and place garlic and ginger into the mixing jug and chop for 5 seconds/speed 7. Scrape down sides.
  2. Peel and quarter onion. Place into mixing jug and blitz for 5 for seconds/speed 5.
  3. Scrape down sides again, add oil and cook for 3 minutes/100°C/speed 2.
  4. Add all the spices - turmeric, cumin, coriander, chilli, salt and cook for 1 minute/100°C/speed 2.
  5. Add this mixture as well as beef and tomatoes to a slow cooker. Cook on low for 7 hours. One hour before serving add coconut cream and nut butter. Stir to combine and heat back to temperature.
  6. Serve with rice of choice and naan bread.

Traditional Cooking Method

  1. Finely dice the onion and garlic, grate the ginger. In a frying pan over medium-high heat, add olive oil, onion, garlic and ginger. Cook until translucent.
  2. In the same frying pan, brown off the meat and add all the spices - turmeric, cumin, coriander, chilli and salt. Cook for a few minutes.
  3. Add tomatoes, coconut cream and nut butter. Cook on a slow simmer for 30 minutes to reduce and thicken. If cooking in a slow cooker, add all ingredients apart from coconut cream and nut butter to a slow cooker. Cook on low for 7 hours. One hour before serving add coconut cream and nut butter. Stir to combine and heat back to temperature.
  4. Serve with rice of choice and naan bread.

Nutrition

  • 6