Slow Cooker Keema Curry

Easy Slow Cooker Keema Curry

I’ve attempted to make Slow Cooker Keema Curry in the past but made a right mess of it.  After discussions with The Curry Guy we worked out that it was more of a Saag than a Keema as I’d used spinach instead of peas, but it was still edible.  So I’ve had another go with pleasing results.

Modifying for Slow Cooker

I originally found the recipe on Sainsbury’s site and have only modified it ever so slightly.  For the most part I reduced the liquid (beef stock) by about 20% as the liquid doesn’t have a chance to escape/evaporate from the slow cooker.  I pretty much followed the instructions up to step 3.  Sautéing the onions, garlic, ginger, mince and curry powder in the frying pan.  Then added the chopped tomatoes, puree and tomato sauce.

Once it said to simmer on the hob, I transferred it to the slow cooker, covered and cooked on low for 6 hours.  30 minutes before you are ready to eat, make the rice as per packet instructions and sprinkle the peas on top of the mince mixture and recover. The full recipe can be found here.

Serve on a bed or rice, garnished with spring onions and some naans.

I used mild curry powder however, if you like a spicier curry you can always opt for a medium or hot curry powder.

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