Can I use a different cut of beef for this slow cooker beef curry?

Yes! While chuck steak or braising steak is ideal due to its tenderness when slow-cooked, you can also use other cuts of beef like stew meat or brisket. Just make sure to cut them into chunks, and they will cook similarly in the slow cooker.

How do I make this slow cooker beef curry spicier?

If you like your curry with more heat, try adding fresh chopped chili peppers or a spoonful of chili powder to the curry paste. Adjust the level of heat to your preference and taste test as you go.

Can I make this slow cooker beef curry ahead of time?

Absolutely! This curry is perfect for meal prep. You can make it a day ahead and store it in the fridge for up to 3 days. It also freezes well—just let it cool completely before freezing in an airtight container for up to 3 months.

Slow Cooker Beef Curry Recipe

Description

Slow Cooker Beef Curry is an easy, flavorful dish featuring tender beef in a creamy, spiced coconut milk sauce. With minimal prep time, this recipe is perfect for busy weeknights and meal prep.

Ingredients

Scale

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

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Instructions

Pre-heat your slow cooker to high. If your slow cooker has a pot that can go on the hob, you can sear the meat in it.
Alternatively, heat olive oil in a large pan over high heat. Add the seasoned beef and sear for 5-6 minutes until browned.
Once the beef is browned, lower the heat to medium and add the onion, garlic, and ginger. Cook for 2-3 minutes, stirring occasionally.
If you used a pan, transfer the beef and aromatics to the slow cooker. Add the tomato paste, curry paste, tomato sauce, potatoes, bell pepper, and coconut milk. Stir well to combine.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. The beef should be tender and the sauce rich.
Stir in the baby spinach and cook for another 10 minutes (or 20 minutes if on low) until the spinach wilts.
Season with salt and pepper to taste and serve hot with rice or naan bread.

Notes

If you prefer a thicker sauce, remove the lid and cook for an additional 20-30 minutes on high.
For a lighter version, use reduced-fat coconut milk.
This curry freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months.
To adjust the spice level, you can add chili powder or fresh chili peppers.

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Indian

Nutrition

Serving Size: 1
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