Feed a crowd with this tasty curry.
The last few recipes that I’ve posted have been for my readers who are entering the summer season. This dish is perfect for those of you who, like me, are in the colder months of the year. When it is chilly outside there is nothing like tucking into a warming curry that has been bubbling away in the slow cooker all day.
Rogan Josh isn’t a type of curry that I’ve made before, but I will certainly be making it again. It has a nice amount of spice and the addition of coconut cream makes the tomato-based sauce extra smooth. I added lentils and whole button mushrooms to the beef to increase the meal’s bulk without adding much extra cost. The contrasting textures work really well together.
I used my large 6 litre/quart slow cooker to make this recipe but it would work in a slightly smaller model if that is what you have.
Ingredients – serves 6-8:
- 800g/28 oz beef, diced (I used ‘casserole’ beef, but gravy or chuck would work too)
- 2 small onions, halved and finely sliced
- 1/2 red capsicum (bell pepper), finely sliced
- 1/2 tbsp vegetable oil
- 4 garlic cloves, crushed
- 5cm/1 inch piece fresh ginger, peeled and grated
- 1 long red chilli, de-seeded and finely chopped
- 2 teaspoons garam masala
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chilli powder
- 800g/28 oz can diced tomatoes
- 800g/28 oz can brown lentils, drained and rinsed
- 400g/14 oz can coconut cream
- 300g/10.5 oz small button mushrooms
- cooked basmati rice, to serve
- fresh coriander leaves, optional, to serve
- Spray the ceramic bowl of your slow cooker with a little cooking spray.
- Add the sliced onion and red capsicum (bell pepper) to the bowl of the slow cooker.
- Heat a non-stick frying pan over a medium-high heat and brown the beef in a couple of batches. Transfer the browned beef to the bowl of the slow cooker.
- Put the oil in the frying pan, then add the garlic, ginger, red chilli, garam masala, paprika, turmeric, ground coriander and chilli powder. Cook over a medium heat for a few seconds until fragrant, then add the cans of diced tomatoes, lentils and coconut cream.
- Stir to mix, then bring to the simmer. Once at the simmer, remove the pan from the heat and carefully transfer the sauce to the slow cooker bowl.
- Set the slow cooker to ‘low’ and cook for 6 hours.
- Add the whole button mushrooms to the slow cooker, stir and cook for a further 2 hours on low.
- Serve the curry on a bed of cooked basmati rice topped with fresh coriander leaves, if you have them.