Slow cooker keema curry

Method

1. 1

   Brown the mince in a frying pan and transfer into the slow cooker

2. 2

   Add the onions, peppers, curry paste, a pinch of salt and pepper, sugar, and the garlic purée along with the passata and tomato purée. Fill the empty passata carton ¼ with water, add that and stir well

3. 3

   Put the lid back on and cook for 4 hours on high or 8 hours on low (overnight on low works too)

4. 4

   Add the peas, mix well, put the lid back on and cook for another 20 minutes

5. 5

   Once cooked, divide into 3 containers and set aside to cool. These can be frozen or stored in the fridge for a couple of days, serve with rice once reheated and enjoy!