For those bad at following a recipe or just simply have no faith in their cooking abilities, they need to get themselves a slow cooker.

Slow cookers not only result in fuss-free meals, but they are also cheaper to run than your oven.

Having also made an easy beef stew and delicious chicken casserole in my slow cooker, I was eager to try out other recipes I would otherwise use my oven or hob for.

This week I made a beef curry that was packed full of flavour in my slow cooker which I served with some rice.

My favourite thing about this recipe is that there’s no need to seal the meat, you just throw in all the ingredients and leave it up to the slow cooker to work its magic.

Not only is the prep minimal, but so are the ingredients needed. This recipe doesn’t require a cream or coconut milk like with usual curry recipes so it’s also low in fat.

Ingredients (serves three to four)

500g diced beef

100 g curry spice paste

One onion, peeled and chopped

One tablespoon of ground cumin

400g tin of tomatoes

One teaspoon of garam masala

One teaspoon of sea salt

One beef stock cube

Method

I used diced beef shin for this recipe but any cuts that need to be cooked slowly can be used.

Any curry paste you like to your taste will work here. I used a generic mild curry spice paste, but a Jalfrezi or Madras one would work.

For this recipe, I started by chopping the onion before loading all of the ingredients into the slow cooker, giving it a mix and setting to cook on low for six hours.

For those wanting the curry cooked quicker, they can set their slow cooker to high for four hours.

If you want to brown the meat first, it will add another level of delicious flavour but I was in need of a super quick preparation dinner and it still tasted amazing.

Around 12 minutes before the curry had finished cooking, I put on some basmati rice to boil to accompany it.

The curry was delicious and the strong flavours complemented the beef well. For those who aren’t big fans of stronger flavours, I would suggest they use a little less of the garam masala.

Garam masala has black pepper but no red chile. It can however feel hot once you eat some. The spices together will warm you up from the inside.

Aside from rice, you could serve this curry with poppadums, yoghurt with some mint mixed through and a salad of tomatoes and cucumber works well.