Slow Cooker Tandoori Beef Masala Recipes
SLOW-COOKER TANDOORI BEEF MASALA
An easy, filling and tasty curry with tender slow-cooked beef and a rich sauceSyn-free
Provided by Pip.Payne
Number Of Ingredients 14
Steps:
- Using a low calories cooking spray or spray oil, start to fry the beef and onion on the hob at a medium heat
- After a couple of minutes, add the garlic and ginger and fry for another minute
- Add in the tandoori curry powder and stir fry for another minute
- Add the mixture into the slow cooker, and add a cup of the water to the saucepan, and bring to the boil (just to lift off any bits stuck to the pan) and then add this into the slow-cooker
- Pour in the chopped tomatoes, add in the lentils and sweet potato, and then add in the rest of the water.
- Give everything a good stir and season with salt and pepper
- Slow cook for 5-6 hours on high, or 8-10 hours on low. Check half way to see if you need to add a little more liquid if it's getting too thick,
- At the end of cooking, stir through the fresh green chilli and lime juice
- Serve with chopped fresh coriander, rice and any other veg that you fancy!
SLOW COOKER BUTTER CHICKEN
Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.
Provided by The Meal Planner
Categories World Cuisine Recipes Asian Indian
Time 4h30m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
- Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Nutrition Facts : Calories 480 calories, Carbohydrate 17.2 g, Cholesterol 102.6 mg, Fat 33.3 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 18.7 g, Sodium 442 mg, Sugar 8.1 g
CROCKPOT TANDOORI MEATBALLS
Appetizer meatballs with the flavor of tandoori masala and a bit of umami from vegemite. If you can't get vegemite you might try using a tsp of white miso plus a tsp of soy sauce or Maggi seasoning as a sub.
Provided by Sue L @suelovesrecipes
Categories Meat Appetizers
Number Of Ingredients 12
Steps:
- Mix the beef up with half the ginger and garlic, the tandoori masala spice, the egg white, the yogurt and salt and pepper.
- Press and shape the meat into 30-32 small meatballs and brown in the oil in a nonstick skillet, then drain.
- Mix the tomato passata/sauce, the rest of the ginger and garlic, salt, pepper and vegemite (or sub) in the bottom of a small crockpot.
- Cover and cook on high for 1-2 hours.
- Garnish with chopped coriander (cilantro). Serve drizzled with extra plain yogurt if you like.
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