Curry is my comfort food, and I love a good, quick curry I can throw into the slow cooker or pressure cooker on a busy night when I don’t have much time to get dinner on the table, but I don’t want to buy take-away.
You can take the time to make your own Korma paste, which makes this dish devine, but on a busy night a bought jar of Korma Paste (I love Patak’s) will do the trick.
I have a Philips All-In-One Cooker, so I can sear the meat in the cooker before slow cooking or pressure cooking, but if I’m in a real hurry I don’t bother browning the meat and it turns out just fine.
2 Tbl Olive Oil (if browning the meat)
1kg Diced Beef (gravy beef or chuck beef) I sometimes dice up a blade or rump roast
1 Cup Sliced Onion (diced if you prefer)
1/4 Cup Korma Paste
1 Cup Water
1 Cup Natural Greek Yoghurt
1/4 Cup Coriander leaves, roughly chopped
If browning the beef, heat the oil in a pan and once hot add beef, browning lightly on all sides.
Transfer beef to your slow cooker or pressure cooker and add remaining ingredients.
You know your slow cooker or pressure cooker best, so set it to cook for the desired time and walk away.
This recipe typically serves 4, so we double it for our family and I set my pressure cooker to the meat setting.
2 tsp Cumin Seeds
2 Tbl Coriander Seeds
1/2 tsp Ground Turmeric
2 Tbl Garam Masala
1 tsp Chilli Powder
1 Tbl Olive Oil
4 Garlic Cloves
5cm Piece Ginger roughly chopped
1 Tbl Tomato Paste
2 Tbl Desiccated Coconut
2 Tbl Cashews
2 Tbl Coriander leaves
Place cashews in a small bowl and add water until just covered. Allow to soak 10 mins.
Place the cumin and coriander seed in a pan over low heat and dry roast, stirring continually for 2 mins until fragrant.
Remove from the heat and transfer to a food processor.
Drain Cashews and add to food processor.
Add remaining ingredients and pulse until it forms a smooth paste.
This paste can be refrigerated for up to 3 days.
This recipe can easily be doubled.