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.
Preheat your slow cooker to low. Heat 1 tablespoon Olive oil in a frying pan over a high heat and then add 400 g Braising steak (chuck roast) and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
Add 170 g Shallots, 3 Garlic clove, 1 tablespoon Fresh ginger, 1 teaspoon Chilli flakes, 2 tablespoon Garam masala, 2 tablespoon Curry powder, and 1 pinch Sea salt and black pepper to the frying pan. Mix well and cook over a low heat for 2 minutes.
Add the shallot mixture to the beef in the slow cooker pot.
Add 400 g Chopped tomatoes, 2 tablespoon Tomato puree and 1 Beef stock pot. Mix well and cook on high for 4 hours or low for 8 hours.
Once the curry is cooked, add 60 g Spinach and 20 g Fresh coriander (cilantro) and mix until the spinach has wilted.
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 yogurt.
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 tablespoon with a little water to make a 'slurry' and then stir in to the sauce.
Serve with our Turmeric Rice for an added health boost.