Slow Cooker Beef and Chickpea Curry | Slow Cooker Beef | Slow Cooker Recipes NZ

An easy and simple, yet tasty slow cooker beef stew made with a cheaper cut of beef, topped up with a can of chickpeas and rounded out with tomatoes and spinach this is a nutrient rich and satisfying, yummy mild curry.  A light casserole, perfect for any time of year.  Serve with rice or mashed kumara or potato, seasonal greens and or a salad.

If you have been looking for an extra excuse to get a potato ricer, then pressing the water out of the thawed spinach is another use for it!  Potato ricers make the most creamy mashed potatoes ever - it's how those tv chefs get their mashes to look so creamy - now you can too!

Slow Cooker Beef and Chickpea Curry

Serves 4
Cook on low for 8 hours

300g beef skirt stewing steak
2 medium onions chopped
440g can chickpeas, drained and rinsed

440g can whole tomatoes in juice
300g frozen spinach, thawed, water squeezed out and chopped fine
1 Tbsp curry powder
2 Tbsp Bisto (or use cornflour and a tsp beef stock)
1 Tbsp Worcestershire sauce
2 Tbsp tomato paste
1 Cup water

• Chop the meat and place into the middle of the slow cooker.  Chop the onions and scatter around the edge.
• Sprinkle over chickpeas.
• Pour tomatoes into a large measuring jug and chop up; add chopped spinach, combine and pour over chickpeas.
• Using the measuring jug, combine the curry powder, Bisto, Worcestershire sauce, tomato paste and water and add to slow cooker.
• Cover and cook on low for 8 hours.

Previous Post: Lamb Goulash | Lamb Slow Cooker Recipe

Find more slow cooker recipes for Kiwis (and other cooks who use metric measurements here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!