This Slow Cooker Beef Curry is a simple, prepare ahead midweek meal. A tasty 'fakeaway' curry, the slow cooked beef pieces are cooked in a tomato sauce. This crock pot beef stew style curry is also easily adaptable to the Slimming World or Weight Watchers plan as it's light, healthy and low fat.
Marinade your steak pieces with the yoghurt and curry paste, overnight or for at least 2 hours if possible.
When you're ready to cook, heat the oil in a pan (or in your slow cooker bowl if suitable for use on the hob). Fry off your onions, garlic and ginger until starting to soften (about 5 minutes). Add the cumin seeds and cook for a further 5 minutes. Remove from the pan and set aside.
Fry off the beef pieces in batches until starting to brown. Don't worry that it will look a little wet with the yoghurt, if you use a high heat it will still brown.
Add the onion mixture, browned meat, tomatoes, HALF of the Garam Masala (2 tbsp), the sea salt and beef stock cube, crumbled. Give everything a good stir, pop the lid on and cook for 4 hours on HIGH or 6 hours on LOW.
Add the remaining Garam Masala and spinach, mix in thoroughly and leave for a few minutes to wilt. (If you're using frozen spinach this may take a little longer, allow 15 minutes or so extra).
Stir thoroughly and serve with coriander (if using).