Slow-Cooker Beef Curry

Short description

A deeply spiced, comforting beef curry cooked low and slow in your crock‑pot. Tender chunks of beef, potatoes, carrots, and fragrant spices simmer in a rich tomato–coconut sauce for a fuss‑free, hearty meal.

Why You’ll Love This Recipe

Effortless cooking: Prep quickly and let the slow cooker do the work.
Rich flavour: A harmonious blend of curry spices, tomato, coconut milk, and soy sauce.
Comforting one-pot meal: Protein, veggies, and sauce all together—serve with rice or naan.
Highly adaptable: Customize heat and spices; add veggies or proteins as desired.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Curry

2 lbs beef chuck, cut into bite‑sized cubes
2 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 inch piece ginger, grated
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp paprika
½ tsp cinnamon (optional)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 cup beef broth
2 tbsp tomato paste
1 tbsp soy sauce
1 tsp brown sugar (optional, for balance)
2 potatoes, peeled and cubed
2 carrots, sliced
1 bell pepper, diced (optional)

For Serving

Fresh cilantro, chopped
Cooked basmati rice or warm naan

directions

Sear the beef (optional)
- Heat olive oil in a pan over medium-high heat.
- Brown beef cubes in batches, about 2–3 minutes per side, then transfer to the slow cooker.
Sauté aromatics and spices
- In the same pan, add additional oil if needed.
- Sauté onion, garlic, and ginger for 3 minutes until softened.
- Stir in curry powder, cumin, coriander, turmeric, paprika, and cinnamon. Cook for 1 minute until fragrant.
Transfer and build the curry
- Add the sautéed mixture to the slow cooker with the beef.
- Stir in diced tomatoes, coconut milk, beef broth, tomato paste, soy sauce, and brown sugar until combined.
- Add potatoes, carrots, and bell pepper (if using). Stir gently.
Slow-cook
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender and vegetables are cooked through.
Finish and serve
- Taste and adjust seasoning as needed.
- Serve hot over basmati rice or with naan, garnished with fresh cilantro.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cooking time: 7–8 hours on LOW / 4–5 hours on HIGH
Total time: Approx. 8 hours (low) / 5 hours 15 minutes (high)

Variations

Heat level: Add ½ tsp chili powder or chopped chili for a spicier curry.
Veggie swap: Use sweet potato, butternut squash, peas, or cauliflower instead.
Protein alternatives: Try lamb, chicken thighs, or chickpeas (adjust cooking time).
Creamier sauce: Stir in a dollop of plain yogurt or cream just before serving.
Herb garnish: Top with mint or chopped basil for a fresh twist.

storage/reheating

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze portions up to 3 months; thaw overnight in the refrigerator.
Reheat: Gently reheat on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if thickened.

FAQs

1. Do I have to sear the beef?

No—but searing adds depth and caramelized flavors; skip if you’re short on time.

2. Can I make this in an instant pot?

Yes. Use the sauté function for aromatics, then pressure cook on high for 35–40 minutes with natural release.

3. Is it gluten-free?

Yes, as long as you use GF soy sauce or tamari.

4. Can I use light coconut milk?

You can, but full-fat coconut milk makes the sauce richer and creamier.

5. How can I thicken the sauce?

Mash some of the potatoes in the curry, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).

6. Can I prep everything ahead?

Yes—assemble the ingredients the night before and refrigerate; cook in the morning.

7. What rice pairs best?

Basmati or jasmine rice absorb the sauce well—serve hot for best results.

8. How spicy is this curry?

Mild-to-medium. Increase curry powder or add chili to suit your taste.

9. Can I skip the tomato paste?

Yes—but it deepens the flavor and enhances richness.

10. Can I add leafy greens?

Absolutely—stir in spinach, kale, or Swiss chard in the last 30 minutes of cooking.

Conclusion

This Slow‑Cooker Beef Curry is a flavorful, set-it-and-forget-it masterpiece that delivers rich spices, tender beef, and hearty vegetables with minimal effort. Ideal for cozy family dinners or batch cooking, it’s a satisfying twist on classic curry fare. Enjoy the warmth in every spoonful!

[tasty-recipe id=”15758″]