If you’re craving a flavorful and hearty meal without the hassle of spending too much time in the kitchen, this slow cooker beef curry is the perfect solution. Packed with rich flavors, tender beef, and a creamy coconut milk base, it’s an easy way to enjoy an authentic Indian curry without ordering takeout. With minimal preparation and the magic of a slow cooker, you’ll have a meal that’s as comforting as it is delicious.
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Why You’ll Love This Slow Cooker Beef Curry
This slow cooker beef curry is everything you want in a weeknight dinner: easy, budget-friendly, and packed with flavor. The slow cooker does most of the work for you, making it an ideal dish for busy evenings. The curry sauce is made rich and creamy with the help of coconut milk, while the beef becomes incredibly tender as it cooks low and slow. Plus, this recipe is perfect for using an inexpensive cut of beef, like chuck steak, making it a great option for those watching their budget.
Ingredients
Here’s what you’ll need to create this flavorful slow cooker beef curry:
• Olive oil: Used to brown the beef, adding richness and depth to the dish.
• Beef (braising steak): The star of the dish, with tender chunks of beef that soak up all the flavors of the curry.
• Onion: Adds a sweet, savory base to the curry.
• Garlic and ginger: Essential for the aromatic foundation of the curry, contributing to its bold flavor.
• Tomato paste & tomato sauce (passata): These create a rich, tangy tomato base for the curry sauce.
• Curry paste: The heart of the flavor profile, choose your favorite curry paste for the perfect kick.
• Baby potatoes: A comforting addition that soaks up the curry sauce beautifully.
• Red bell pepper: Adds color, flavor, and a slight sweetness to balance the spice.
• Coconut milk: Provides a creamy texture to the curry sauce and a lovely richness.
• Baby spinach: Adds a touch of freshness and color right at the end.
Alternative Ingredient Suggestions
If you prefer to switch things up, here are a few ingredient swaps:
• Coconut milk: You can substitute with full-fat cream or a dairy-free alternative like almond milk for a different texture.
• Potatoes: Try sweet potatoes for a naturally sweet twist.
• Curry paste: Experiment with different curry pastes like tikka masala or vindaloo for varying spice levels.
• Spinach: Kale or another leafy green can also work as a substitute.
Step-by-Step Instructions
- Preheat your slow cooker to high. If your slow cooker has a pot that can be used on the hob, you can sear the beef directly in it.
- Heat olive oil in a large pan over high heat and add the beef. Brown the beef for 5-6 minutes until lightly browned on all sides. If your pan is small, you may need to do this in batches.
- Once browned, reduce the heat to medium and add the diced onion, garlic, and chopped ginger. Cook for 2-3 minutes until softened.
- Transfer the beef and onion mixture to the slow cooker. Add the tomato paste, curry paste, tomato sauce, potatoes, bell pepper, and coconut milk. Stir to combine.
- Cover the slow cooker with the lid and cook on high for 4 hours or low for 8 hours.
- Once the curry is almost done, add the baby spinach and cook for an additional 10 minutes on high or 20 minutes on low, until wilted.
- Season the curry to taste and serve with basmati rice or warm naan bread.
Tips & Tricks
• Thicken the curry: If you’d like to thicken the sauce, simply remove the lid and cook the curry on high for an additional 20-30 minutes to reduce the sauce. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry for a thicker consistency.
• Flavor adjustments: Taste the curry as it cooks and add more curry paste or spices if you’d like it spicier.
• Freezer-friendly: This curry freezes beautifully. Allow it to cool before transferring to an airtight container and freezing for up to 3 months. When ready to eat, defrost overnight and reheat.
Pairing Ideas and Variations
This slow cooker beef curry pairs perfectly with a variety of sides.
• Rice: Serve it with fragrant pilau rice or classic basmati rice.
• Naan bread: Soft, pillowy naan is ideal for scooping up the curry.
• Side salad: A refreshing kachumber salad can balance the richness and spice of the curry.
For variations, try a gluten-free version by using gluten-free naan or adding extra vegetables like carrots or peas for a different twist. If you’re craving more heat, add extra chili to the curry paste for a spicy kick.
Why Slow Cooker Beef Curry is the Perfect Meal for Busy Days
Slow cooker beef curry isn’t just delicious; it’s incredibly convenient for hectic days. You can prepare the ingredients in the morning, set it to cook, and come home to a hearty meal that’s ready to serve. Plus, it’s a great way to use budget-friendly cuts of beef without sacrificing flavor or tenderness. Whether you’re cooking for a family or prepping a meal for the week, this slow cooker beef curry is a reliable, tasty, and satisfying option.
Conclusion
In conclusion, this Slow Cooker Beef Curry is the ultimate solution for a delicious, easy, and budget-friendly dinner. With tender beef, a rich tomato and coconut milk-based sauce, and the convenience of the slow cooker, this recipe is sure to become a favorite in your household. Whether you’re feeding your family or prepping for meal time, this curry is packed with flavor and can be tailored to your liking. Plus, it’s perfect for leftovers, so don’t hesitate to make a double batch for future meals. Enjoy the warm, comforting dish with naan or rice and savor the simple yet delightful flavors it brings to your table!
Frequently Asked Questions (FAQ)
1. Can I use other cuts of beef for this slow cooker beef curry?
Yes! While braising steak or chuck steak is ideal due to its tenderness when slow-cooked, you can also use other cuts like sirloin or rump. Just ensure the meat is cut into chunks to help it cook evenly and absorb all the rich curry flavors.
2. Can I make this recipe spicy?
Absolutely! The curry paste used in this recipe is customizable, so if you like your curry spicy, opt for a spicier curry paste like vindaloo or add extra chili to the mix. You can adjust the spice level to your preference to create the perfect heat.
3. Can I make this slow cooker beef curry in advance?
Yes, this beef curry can be made in advance. In fact, like most slow-cooked meals, the flavors deepen and improve after resting. You can make it the day before, store it in the refrigerator, and reheat it when ready to serve. It’s also a fantastic recipe for meal prepping.
4. Is slow cooker beef curry freezer-friendly?
Yes, this slow cooker beef curry freezes wonderfully. After cooking, let it cool completely and store it in an airtight container in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it on the stovetop or in the microwave.
More Relevant Recipes
- Slow Cooker Beef and Noodles: This hearty, flavorful dish combines tender beef with rich gravy and soft noodles, cooked perfectly in the slow cooker. It’s a great option for those who enjoy beef-based comfort food with minimal effort, making it a perfect companion to the beef curry recipe.
- Slow Cooker Red Wine Braised Short Ribs: If you’re craving another slow-cooked beef dish, these red wine braised short ribs offer a deep, rich flavor profile similar to the beef curry, but with a touch of red wine and a savory twist. This recipe is an excellent alternative for those looking for something a bit more decadent.
- Slow Cooker Barbacoa Beef: If you love the depth of flavor in slow-cooked beef, this barbacoa recipe is a fantastic choice. With tender, shredded beef simmered in a blend of spices, it offers a bold, savory flavor that complements the richness of the slow cooker beef curry.
Slow Cooker Beef Curry
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
This Slow Cooker Beef Curry is a flavorful, hearty dish that combines tender beef with a rich, creamy tomato-based curry sauce. It’s a perfect meal for busy weeknights, requiring minimal prep time and offering a warm, comforting meal that’s ideal for the whole family.
Ingredients
- 1 tablespoon olive oil
- 1 ½ lb (700 g) beef braising steak, cut into cubes and seasoned with salt and pepper
- 1 medium onion, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons tomato paste
- 4 tablespoons massaman curry paste
- 1 ½ cup (300 ml) tomato sauce (passata)
- ½ lb (250 g) baby potatoes, quartered
- 1 large red bell pepper, sliced
- 1 can (14 fl. oz / 400 ml) coconut milk
- 2 cups baby spinach
- Salt and black pepper to taste
Instructions
- Preheat your slow cooker to high. If your slow cooker has a pot that can be used on the hob, you can sear the beef directly in it.
- Heat olive oil in a large pan over high heat and add the beef. Brown the beef for 5-6 minutes until lightly browned on all sides. If your pan is small, you may need to do this in batches.
- Once browned, reduce the heat to medium and add the diced onion, garlic, and chopped ginger. Cook for 2-3 minutes until softened.
- Transfer the beef and onion mixture to the slow cooker. Add the tomato paste, curry paste, tomato sauce, potatoes, bell pepper, and coconut milk. Stir to combine.
- Cover the slow cooker with the lid and cook on high for 4 hours or low for 8 hours.
- Once the curry is almost done, add the baby spinach and cook for an additional 10 minutes on high or 20 minutes on low, until wilted.
- Season the curry to taste and serve with basmati rice or warm naan bread.
Notes
- If you want to thicken the curry naturally, remove the lid and cook on high for 20-30 minutes to reduce the sauce.
- For extra heat, add more curry paste or chili to taste.
- This curry can be made ahead of time and stored in the refrigerator for up to 3 days.
- It also freezes well. Let it cool before transferring to an airtight container and freezing for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Sugar: 7g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 141mg