Description
This Slow-Cooker Beef Curry is a rich and flavorful dish featuring tender beef chuck simmered in a fragrant blend of spices, coconut milk, and tomatoes. Perfect for a comforting meal, it requires minimal prep and cooks slowly to develop deep, complex flavors. Serve it over rice or with naan for a satisfying Indian-inspired dinner that’s both easy and delicious.
Ingredients
Scale
Meat and Aromatics
- 2 pounds beef chuck (cut into 1½-inch cubes)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
Spices and Base
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional)
Liquids and Flavorings
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
To Serve
- Fresh cilantro (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Prepare ingredients: Start by chopping the onion, mincing the garlic, and grating the fresh ginger. Cut the beef chuck into 1½-inch cubes to ensure even cooking and tenderness.
- Add base ingredients to slow cooker: Place the beef, chopped onion, minced garlic, and grated ginger into the slow cooker, spreading evenly.
- Mix the sauce: In a medium bowl, whisk together curry powder, ground cumin, paprika, ground turmeric, cayenne pepper (if using), diced tomatoes, coconut milk, tomato paste, brown sugar, salt, and black pepper until well combined.
- Combine and cook: Pour the prepared sauce mixture over the beef in the slow cooker, stirring gently to coat all ingredients. Cover the slow cooker with its lid.
- Slow cook the curry: Cook on low heat for 8 hours or on high heat for 4 to 5 hours. The beef should become tender and the sauce will thicken, melding all the flavors beautifully.
- Finish with lime juice: Just before serving, stir in the lime juice to add fresh brightness to the curry.
- Serve: Ladle the curry over cooked rice or alongside warm naan bread. Garnish with fresh cilantro for a burst of color and herbaceous flavor.
Notes
- For extra nutrition and texture, add diced potatoes or carrots during the last 2–3 hours of cooking.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper according to your heat preference.
- This curry freezes well, so make extra for easy future meals.
