Skip to content
EEZY Recipes

Slow Cooker Beef Curry

Tender beef in a mild, tomato and coconut curry sauce that develops while it cooks slowly.

A bowl of beef curry in a rich orange sauce beside rice
Prep
20 min
Cook
8 hr
Total
8 hr 20 min
Serves
4
Ingredients
11
Effort
Easy

Ingredients

  • 1 kg (2 lb 3 oz) Chuck or gravy beef, fully thawed, cut into 3–4cm (1.2–1.6 in) cubes
  • 2 Onions, sliced
  • 3 cloves Garlic, crushed
  • 1 tbsp Fresh ginger, grated
  • 3 tbsp Curry powder, medium
  • 1 tbsp Tomato paste
  • 400 g can (14 oz) Crushed tomatoes
  • 125 ml (½ cup + ½ tbsp) Beef stock
  • 400 ml can (1⅔ cups) Coconut milk
  • 1 tsp Salt
  • Cooked rice, to serve

You’ll need: Slow cooker

Method

  1. Put the onions, garlic, ginger and curry powder in the slow cooker and stir to coat. For deeper flavour you can first fry the curry powder with the onions in a little oil for 3 minutes; it is optional.

  2. Add the beef, tomato paste, tomatoes, stock and salt and stir well.

  3. Cover and cook on low for 8 hours or on high for 5 hours, until the beef is very tender and pulls apart easily.

  4. Stir in the coconut milk, cover and cook on high for 20 minutes, until hot through. If the sauce is thin, cook with the lid off for another 15–20 minutes.

  5. Skim off any fat from the top, taste and add salt if needed. Serve with rice.

Storage

Cool within 2 hours; don't leave it sitting in the slow cooker to cool. Keeps in the fridge up to 2 days; reheat until piping hot all the way through. Freezes up to 3 months. Cook rice separately; cool leftover rice quickly and eat within 1 day.

More to cook