Slow Cooker Meatball Massaman Curry

Light but comforting at the same time.

This is the perfect curry even if it is summer where you live as it is full of fresh flavours plus being cooked in the crockpot means no slaving over a hot stove.

I love the combination of the fresh snow peas with the comforting potatoes and carrots. Using meatballs rather than chunks of beef makes this budget friendly too.

There are plenty of options for making ahead if you have a busy week. You can form, and even brown, the meatballs the day before you want to cook the curry. Also, the entire finished curry can be kept in the fridge for 2-3 days in an airtight container and then re-heated in the slow cooker.

I adapted this recipe from one I found in the June 2017 issue of Super Food Ideas magazine.

Ingredients – serves 4-6:

  • 1kg/2 lbs beef mince (ground beef)
  • 1 garlic clove, crushed
  • 1 onion, halved and finely sliced
  • 2 large carrots, peeled and sliced
  • 4 medium potatoes, peeled and diced into bite-sized pieces
  • 2cm/1 inch piece fresh ginger, peeled and finely grated
  • 1/2 cup massaman curry paste
  • 1 tbsp lemongrass paste
  • 2 long red chillis, de-seeded and finely chopped
  • 400g/14oz can coconut cream
  • 2 large handfuls snow peas, trimmed and cut in half if large
  • fresh coriander (cilantro) leaves, to serve

Method:

  • Combine the beef mince and garlic and then form into bite-sized meatballs. Brown the meatballs in a pan over a medium heat on the stovetop until coloured all over. (They will finish cooking in the slow cooker.)
  • Spray the bowl of your slow cooker with a little cooking spray.
  • Put the onion, carrot, potatoes, ginger, curry paste, lemongrass paste and the majority of the red chilli into the slow cooker bowl and use tongs to mix. (The remaining red chilli should be reserved for decorating the finished dish.)
  • Add the meatballs to the slow cooker then pour the coconut cream over the top.
  • Cook on low for 7 and a half hours.
  • Add the trimmed snow peas to the slow cooker and cook on low for a further 30 minutes. (You don’t need to stir them into the curry as they will steam on the top.)
  • Divide the curry between your serving dishes and then top with the reserved red chilli and also some fresh coriander leaves.
  • Serve and enjoy!

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One Response to Slow Cooker Meatball Massaman Curry

  1. mistimaan says:

    Great recipe with good pictures 🙂

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