Add in the tinned tomatoes, tomato puree, sugar, and coconut milk.
400 g (14 oz) tin finely chopped tomatoes, 2 tbsp tomato puree, 2 tsp sugar, 400 ml (14 oz) tin full fat coconut milk
Stir, bring to the boil, then pour into your slow cooker, stir once more, place your slow cooker lid on and cook for 5-6 hours on high or 7-8 hours on low.
If you want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring - until the sauce is thick enough.
3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water
Serve over rice, sprinkled with some coriander (cilantro). I like to serve mine with some naan and tomato and onion salad too.
handful of chopped coriander (cilantro), pilau or boiled rice, naan
Video
Notes
Can I cook it in the oven?Yes, make it in the same way, but instead of cooking in the slow cooker, add to to a casserole pan with a lid and cook in the oven at 160C/325F for 3-4 hours, until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.Can I make it ahead?Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days.Reheat in a pan, over a medium heat, stirring occasionally (be careful not to break up the beef too much), until piping hot throughout.Can I freeze it?Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above.Ingredient swaps
Swap the Tikka Masala curry paste for your favourite curry paste. Jalfrezi, Madras, Balti and Thai Red curry paste all work well.
Add in extra vegetables. Mushrooms, courgette (zucchini) and baby new potatoes can all go in when you add everything to the slow cooker. Broccoli and green beans can be added in for the last 30-45 minutes of cooking, and baby spinach can be stirred in right at the end.
Don't want to use coconut milk? replace the 400ml (14 floz) coconut milk with 160ml (2/3 cup) beef stock plus 120ml (1/2 cup) double (heavy) cream.
How to scale down this recipeI cook this recipe in a large (5.6 litre/6-quart) slow cooker. This is the slow cooker (<-- affiliate link) I have. I make it in a big batch, then usually freeze half for later.However, if you want to halve this recipe to serve 4 people, it's better to do it in a smaller slow cooker. You can halve all of the ingredients, but the cook-time will still be the same.Nutritional information is per serving, based on this recipe serving 8 people.