Slow Cook Korma
Designed especially for slow cooking, this korma simmer sauce makes it easy to prepare a satisfying dinner for six. Serve with basmati rice or warm naan.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Combine mince, onion, rice, parsley and eggs in a large bowl. Season with salt and pepper. Mix until well combined. Roll 2 heaped tbsp of mixture into balls to make approx. 18 meatballs. Set aside
- Pour one of the curry sauce packets into the base of a slow cooker bowl. Place half the meatballs in a single layer on top of the sauce
- Add half of the second curry sauce packet and water to cover the meatballs. Arrange remaining meatballs in a single layer over the top to make 2 layers. Pour over remaining curry sauce. Cover and cook on LOW for 6 hours or HIGH for 3 hours
- To serve, drizzle over yoghurt and garnish with chopped parsley. Serve with grilled naan and tomato and onion salad
Tips & Hints:
- If the sauce thickens too much during slow cooking, add in a little more water to loosen the sauce.
- Use lamb or pork mince if desired.
- Portion cooled curry into 2 meals. Place into an airtight container. Label and freeze for up to 2 months. Defrost in the refrigerator overnight and reheat in the microwave or on the stove top.
- Combine mince, onion, rice, parsley and eggs in a large bowl. Season with salt and pepper. Mix until well combined. Roll 2 heaped tbsp of mixture into balls to make approx. 18 meatballs. Set aside
- Pour one of the curry sauce packets into the base of a slow cooker bowl. Place half the meatballs in a single layer on top of the sauce
- Add half of the second curry sauce packet and water to cover the meatballs. Arrange remaining meatballs in a single layer over the top to make 2 layers. Pour over remaining curry sauce. Cover and cook on LOW for 6 hours or HIGH for 3 hours
- To serve, drizzle over yoghurt and garnish with chopped parsley. Serve with grilled naan and tomato and onion salad
Tips & Hints:
- If the sauce thickens too much during slow cooking, add in a little more water to loosen the sauce.
- Use lamb or pork mince if desired.
- Portion cooled curry into 2 meals. Place into an airtight container. Label and freeze for up to 2 months. Defrost in the refrigerator overnight and reheat in the microwave or on the stove top.
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Katrina Brooks
Amazing definitely on the menu - I will be making it again. When you want indian and are on a budget, time poor. This discrepancy is your go too.
Gina
Korma meatballs - Thank you for the recommendation. We ate this for dinner and everyone enjoyed them. Will make this again
Petah P Burnett
Miss - I have tried and use them all. They are so tasty and so easy it's not funny. Staple in my house all the passage to India range .
Glenda
Meatballs in curry sauce - Delicious recipe and fast to assemble as no pre frying the meatballs. Enjoyed by everyone.
Jill Sampson
my family enjoyed it - I will make more next time I make them for dinneer. The kids really enjoyed this recipe and that was a relief.
+ 22 star only ratings in addition to the reviews above
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