Slow Cooker Beef Curry recipe

This Slow Cooker Beef Curry is an easy and comforting meal with a kick of spice. Slow cooked chunks of tender beef in a rich and spicy sauce served over a bed of rice. It’s made with spices you probably already have in your cupboard and it freezes really well too, so you can have leftovers for meals in the week. You can make this “fakeaway” as spicy or as mild as you like too.

In my opinion, the best way to cook beef is to slow cook it. It makes the chunks of beef so incredibly melting tender when it is cooked on low for 8 hours and when cooked in a spicy tomato curry sauce, it takes on so much flavour. It’s just really good food!

If curry is a weekend favourite for you, then put this on before you leave for work or the school run on a Friday morning and come home to it cooking away. This beef curry recipe really couldn’t be easier.

Why should you try it?

✔ Really simple. After you have browned the beef you just dump it all in the slow cooker.

✔ Lower in calories and fat than a takeaway Indian, and cheaper too.

✔ Dairy free option. Just swap the yoghurt for a vegan version, or even coconut milk.

✔ Made with an easy spice mix that uses spices you probably already have at home.

✔ Freezes really well.

✔ Can be made mild by leaving out the chilli.

Easy Curry

This curry sauce is really rich and will rival most Indian takeaway offerings – and throwing it all in the slow cooker/crock pot is just as easy as calling up a takeaway.

You can make this curry even easier by skipping the browning stage and just throw everything in the slow cooker without the oil. It would still work and cook through, you just wouldn’t get as much flavour.

Does This Curry Freeze?

This recipe serves 2, but you can easily double the batch and then freeze the leftovers (with rice) in individual portions. I thought the leftovers of this were just as good, if not better, than when made fresh as the flavour intensified (as did the spice). Just make sure it cools fully before freezing.

It will keep in the freezer for up to 3 months, or you can keep it in the fridge for 2-3 days.

How Can You Adapt This Curry?

This curry is one for those of you that can handle the heat, but you can easily adapt it to make it milder and much more child friendly. If you are making this for kids, skip the chilli (or just use a little if they do like some heat) and focus on the herbs and spices instead.

Another great way to adapt this beef curry is to stir in some spinach about 10 minutes before it is cooked. It adds some extra colour to quite a dark dish, not to mention a portion of vegetables. You could also use kale or chard, or a mixture of all three.

Extra Tips

• Save yourself some time and make this the ultimate dump meal by skipping the browning stage and add everything to the slow cooker and cook on low for 8 hours.
• Add some extra vegetables by stirring in some spinach just before serving, or cooking some chunks of butternut squash when the beef goes in the slow cooker.
• This is easy to freeze in portions, just make sure it has fully cooled before freezing.
• If you don’t want this spicy and you want it more kid friendly, then leave out the chilli and let the herbs and spices shine through. Or, you could add some extra yoghurt.
• Or, if you want an even spicier curry – try adding some curry powder.
• If your sauce is a bit too watery, then you can thicken it with some cornflour. Mix 2 tbsp with a little water to make a ‘slurry’ and then stir in to the sauce.

How To Make Slow Cooker Beef Curry – Step by Step:

One: Preheat your slow cooker to low. Heat the oil in a frying pan over a high heat and then add the steak and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.

Two: Add the shallots, garlic, ginger and chilli to the frying pan and cook over a low heat for 2 minutes. Add all the spices and salt and pepper, stir well and cook for a further 1 minute.

Three: Add the shallot mixture to the slow cooker pot along with the chopped tomatoes and tomato puree and stir well. Cook on low for 8 hours until the beef is tender.

Four: Stir through the yoghurt and fresh coriander and serve with rice.

Want to try some other slow cooker recipes? How about these:

Slow Cooker Beef Casserole
Slow Cooker Balsamic Chicken
Slow Cooker Hidden Vegetable Pasta Sauce
Slow Cooked BBQ Chicken
Spanish Slow Cooker Chicken
Slow Cooked Jerk Chicken

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy – we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Slow Cooker Beef Curry

This Slow Cooker Beef Curry is an easy and comforting meal with a kick of spice. Slow cooked chunks of tender beef in a rich and spicy sauce served over a bed of rice.

4.52 from 78 votes

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Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 2 people

Calories: 607kcal

Ingredients

UK measures - US measures

• 1 tbsp olive oil
• 400 g braising steak, trimmed of fat and cut in to chunks
• 8 shallots, diced
• 3 garlic cloves, crushed
• 1 tbsp ginger, peeled and grated
• 1 red chilli, finely diced
• 1 tsp ground turmeric
• 1 tbsp each of ground cumin, ground coriander and garam masala  
• 400 g chopped tomatoes
• 2 tbsp tomato puree
• 4 tbsp fat free natural yoghurt
• 20 g fresh coriander, finely chopped
• 1 pinch Sea salt and black pepper
• Cooked rice to serve

Instructions

• Preheat your slow cooker to low. Heat the oil in a frying pan over a high heat and then add the steak and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
• Add the shallots, garlic, ginger and chilli to the frying pan and cook over a low heat for 2 minutes. Add all the spices and salt and pepper, stir well and cook for a further 1 minute.
• Add the shallot mixture to the slow cooker pot along with the chopped tomatoes and tomato puree and stir well. Cook on low for 8 hours until the beef is tender.
• Stir through the yoghurt and fresh coriander and serve with rice.

Notes

• Save yourself some time and make this the ultimate dump meal by skipping the browning stage and add everything to the slow cooker and cook on low for 8 hours.
• Add some extra vegetables by stirring in some spinach just before serving, or cooking some chunks of butternut squash when the beef goes in the slow cooker.
• This is easy to freeze in portions, just make sure it has fully cooled before freezing.
• If you don't want this spicy and you want it more kid friendly, then leave out the chilli and let the herbs and spices shine through. Or, you could add some extra yoghurt.
• Or, if you want an even spicier curry - try adding some curry powder.

Nutritional Information

Serving: 1portion | Calories: 607kcal | Carbohydrates: 40g | Protein: 48g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 450mg | Potassium: 1648mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1235IU | Vitamin C: 66.8mg | Calcium: 269mg | Iron: 9.5mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.