Slow Cooker Beef Curry (Printable)
Tender beef slow-simmered with coconut milk, spices, and vegetables for a rich, comforting main dish.
# What you'll need:
→ Beef
01 - 2 pounds beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, sliced
06 - 1 red bell pepper, diced
→ Spices and Seasonings
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 0.5 teaspoon ground turmeric
11 - 0.5 teaspoon cayenne pepper (optional)
12 - 1 teaspoon salt
13 - 0.5 teaspoon black pepper
→ Liquids
14 - 1 can (14 oz) full-fat unsweetened coconut milk
15 - 1 cup beef broth
16 - 2 tablespoons tomato paste
→ Other
17 - 2 tablespoons vegetable oil
18 - 1 tablespoon brown sugar
19 - 2 tablespoons fresh cilantro, chopped (for garnish)
20 - Cooked basmati rice, to serve
# Directions:
01 - Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, cooking 2 to 3 minutes per side. Transfer the browned beef to the slow cooker.
02 - In the same skillet, add onion, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant and softened, then transfer to the slow cooker.
03 - Add sliced carrots and diced red bell pepper to the slow cooker.
04 - Combine curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper in a small bowl. Sprinkle the spice mix evenly over the ingredients in the slow cooker.
05 - Pour in coconut milk, beef broth, and tomato paste. Add brown sugar and stir gently to combine all ingredients.
06 - Cover and cook on low for 6 to 8 hours or on high for 4 hours, until the beef is tender and the sauce has thickened.
07 - Adjust seasoning to taste if necessary. Serve hot, garnished with chopped cilantro, alongside cooked basmati rice.
# Expert Suggestions:
01 -
- It tastes like you spent all day cooking when you really only prepped for twenty minutes.
- The coconut milk turns everything silky and balances the spices so no single flavor overpowers.
- Six hours later, your house smells incredible and dinner is literally waiting for you.
02 -
- Brown your beef in batches and don't skip this step, or the curry tastes like stew instead of something with caramelized depth.
- Coconut milk separates in the can, so stir it well before pouring, or your sauce will be weirdly thin in some places and thick in others.
03 -
- Prep your vegetables the night before and store them in the fridge—your morning self will be grateful, and everything will cook more evenly if it starts at the same temperature.
- If your sauce looks too thin after cooking, drain off a cup into a pot, bring it to a boil for a few minutes to reduce it, then stir it back in.