With only 15 minutes of prep time, this slow-cooker beef curry is perfect for nights when you want a delicious meal but don’t have time to cook. Serve it with rice and veggies for a healthy and balanced dinner the whole family will love!
I don’t know about you, but I love a good slow-cooker recipe. While I don’t make them often, every time I do, I am reminded of how wonderful they are. With minimal ingredients, minimal effort, and a bit of time, you can create a hearty, healthy, and heart-warming meal that is perfect for a cold day.
This slow-cooker beef curry recipe is full of flavor, high in protein, and very easy to make. The combination of tomatoes, curry powder, and coconut milk creates a curry sauce that is the perfect pair to beef and the perfect topping for a plate of rice. Not to mention, this recipe makes a lot, so you’ll have plenty of leftovers you can freeze for another day.
Storage + Reheating
To Refrigerate: Allow the beef curry to cool completely, transfer to an airtight container, and store in the refrigerator for 3-4 days.
To Freeze: Once cooled, the leftover slow-cooker beef curry can be stored in an airtight container in the freezer for up to 3 months.
To Reheat: Reheat the beef curry in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the beef curry to thaw completely before reheating.
Ingredients
- 2 tablespoons olive oil
- 2 pounds stewing beef, cubed, such as chuck roast or chuck steak
- 3 tablespoons curry powder
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon red pepper flakes, or chilli flakes (optional)
- 1 onion, diced
- 6 cloves garlic, minced
- 1-inch ginger root, peeled and minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 can (14 ounces) coconut milk
- Fresh cilantro, to serve
Instructions
- Place the cubed beef on a cutting board and season it generously with salt.
- In a large pan or cast-iron skillet, warm the olive oil, add the seasoned beef, working in batches not to overcrowd the pan, and cook for 1-2 minutes per side until browned. You don’t need to cook the beef all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top, cook the beef directly in the removable pot, and then return it to the slow cooker base.
- Once the beef is seared, place it in the slow cooker, add the curry powder, salt, and red pepper flakes, and stir until the beef is well coated in the spices.
- Add the diced onion, minced garlic, and minced ginger to the slow cooker, and stir to combine. Then pour in the diced tomatoes, tomato paste, and coconut milk, and stir again to combine.
- Cover the slow cooker with a lid and cook on high for 5-6 hours or on low for 8-10 hours until the beef is tender and can easily be pulled apart with a fork. Once complete, give everything a good stir, then taste the curry and adjust the seasoning with salt and pepper as needed.
- The beef curry can be served immediately with rice and a sprinkle of fresh cilantro on top. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Notes
To Use Curry Paste: Use 3 tablespoons of curry paste instead of curry powder.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.
To Use Garlic Powder: Swap the garlic for 1 teaspoon of garlic powder.
To Use Ground Ginger: Swap the fresh ginger for 1 teaspoon of ground ginger.
Nutrition
- Serving Size: 1 serving
- Calories: 287 calories
- Sugar: 3 grams
- Fat: 18 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 27 grams
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