Easy Slow Cooker Beef Curry Recipe
This Easy Slow Cooker Beef Curry recipe delivers tender, flavorful beef infused with aromatic spices, perfect for a comforting meal. Slow cooking allows the curry spices and beef to meld beautifully, producing a rich and hearty dish ideal for serving with fresh spinach and mango chutney for a balanced flavor profile.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
For the Slow Cook
- 1 kg (4.25 cups) Braising steak
- 200 g (0.75 cups) Curry spice paste
- 2 Onions, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 inch piece fresh ginger, peeled and finely chopped
- 2 tbsp ground cumin
- 400 g (2.5 cups) tin of tomatoes
- 2 tsp garam masala
- 1 tsp sea salt
- 1 beef stock cube, undiluted, crumbled
To Serve
- 100 g (3.0 cups) spinach leaves
- 2 tsp garam masala
- 4 tbsp mango chutney
Instructions
- Prepare Ingredients: Chop the onions, garlic, and fresh ginger finely to ensure they cook evenly and release maximum flavor into the curry.
- Combine in Slow Cooker: Place the braising steak into the slow cooker. Add the chopped onions, garlic, ginger, curry spice paste, ground cumin, tin of tomatoes, garam masala, sea salt, and crumbled beef stock cube. Stir everything together to mix the spices and meat thoroughly.
- Slow Cook the Curry: Cover the slow cooker and cook the mixture on low for 6-8 hours or on high for 3-4 hours. This slow cooking process tenderizes the beef and allows the flavors to develop deeply.
- Prepare Spinach: About 15 minutes before serving, add the spinach leaves directly to the slow cooker. Stir gently to wilt the spinach and incorporate it into the curry.
- Season and Serve: Stir in the additional 2 tsp of garam masala for a final boost of spice and aroma. Serve the beef curry hot, accompanied by 4 tbsp of mango chutney on the side to complement the savory flavors.
Notes
- Use braising steak for best results; it becomes tender during slow cooking.
- Adjust curry spice paste amount to taste if you prefer milder or spicier curry.
- Serve with steamed rice or naan bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a thicker curry, remove the lid for the last 30 minutes to reduce excess liquid.
Find it online: https://recipethrive.com/easy-slow-cooker-beef-curry-recipe/
