A simple, delicious slow-cooker curry, slow cooked Indian beef curry is the perfect winter warmer to come home to on a cold night.
It's not really all that cool here yet but the slight change in the air was enough for me to get out the slow cooker a couple of weeks ago.
Actually it was pouring rain on that particular day which to me, no matter what the temperature, calls for a warming, hearty dinner although I do find it really odd when a little bit of cloud comes over and people start dressing in long pants and scarves even if it's still 28C+ outside.
I had something beefy and stewy on the brain and when I get an idea in my head for a meal, I can't stop thinking about it until I've eaten it.
Seriously, this can go on for weeks until I get my fix.
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There's always a supply of meat in my freezer (I could cook a feast for 10 in a moment's notice I'd say) so there was no problem there. I even have it pre-portioned into meal/cook up size packages.
What to do with it was the question. Tapping further into my craving I realised what I really wanted was a gutsy curry.
Nothing too spicy (I'm not a fan of super spicy food) but something with soft, tender beef and lots of flavour. Enter slow cooked Indian beef curry.
Another of my favourite slow-cooker meals is Moroccan lamb.
Butter chicken and Korma were the two curry paste options in my fridge and of course I couldn't choose between the two so went all-in.
I'm really not sure where the idea to combine them came from but let me tell you - combining curry pastes is the way to go.
You could use any combination of Indian curry pastes to suit your mood and taste buds (I'm not a big fan of really hot curry).
I used more mild butter chicken than mild-medium korma because the label is more like medium-hot to my tongue and I wasn't in the mood for lighting a fire in my mouth.
Usually I just throw everything in the slow cooker and let it do its thing but this time I went to a little more effort and sautéed the onion and garlic, got the spices going and sealed the meat first.
You can totally skip this step though if you're running short on time or feeling lazy.
If you want to make it really easy and a grab-and-go meal, you can combine all the ingredients together in a container or a cryovac bag and freeze then the night before you want to cook it, let it thaw in the fridge then pop it all straight in the slow cooker.
Sealing the meat first as an 'added step' is kind of cheating for me because my slow cooker pot can go on the stove too which I absolutely love. It's the Breville Flavour Maker if you're interested.
Before I had it I was way too lazy to wash up an extra pan.
Another really easy and delicious slow-cooker recipe is my beef and apricot tagine.
Just a glug of coconut milk and a scattering of crushed tomatoes topped with a cinnamon stick completes it.
Ok so a few hours later you have to throw in the potatoes but then that's it. I couldn't believe that so few ingredients could create such a deep flavour.
The soft spuds soaked up a little of the curry sauce making them seriously tasty on their own.
Serving
My favourite thing to serve with an Indian curry is my Mum's spiced rice.
All you do is cook your preferred rice using your preferred method (my favourite is using the Thermomix) and add a teaspoon each of cinnamon, cardamom and turmeric and a blob of butter. You really have to try it!
What to serve curry with instead of rice
If rice isn't your thing you could serve it with:
- Cauliflower rice
- Quinoa
- Broccoli rice
- Naan bread
- Freekeh
Freezing
This curry can be made in advance and kept in the fridge for up to three day or frozen. I recommend freezing in portions.
I also make up a heap of rice and freeze that portioned out in containers for easy quick dinners.
FAQs
Yes of course. You could use any vegetables you like and add some chickpeas for extra protein.
Chicken, beef, lamb... all would work well with recipe so feel free to use whatever you have on hand.
Yep. So for example, if you wanted to double it (for 10) you would double all the ingredients. It should still take the same time to cook but allow for an extra hour just in case.
This one is mild if you use butter chicken curry paste. If you want to make it hotter, you can add extra spice with chilli or use a hotter curry paste.
In theory yes but you want the creamy part of the coconut milk to make it nice and creamy and the lite coconut milk is generally a bit more watery.
Enjoy!
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Recipe
Slow cooked Indian beef curry
Ingredients
- 1 onion diced
- 2 garlic cloves crushed
- 2 tablespoon butter chicken
- ½ tablespoon korma
- 500 g diced beef
- 1 tin crushed tom drained
- ½ tin coconut milk rich part
- 1 cinnamon stick
- 200 g potato peeled and diced
Instructions
- In a frying pan, over medium heat, cook the onion and garlic until the onion is transparent.
- Add the butter chicken and korma pastes and cook, stirring, until fragrant.
- Add the beef and cook, stirring, until it is coated in spices and sealed.
- Transfer the contents of the pan to your slow cooker.
- Add the tinned tomato and coconut milk and stir them through then place the cinnamon stick on top.
- Cook for 6 hours on low.
- Take the lid off and stir in the potatoes.
- Cook for another 2 hours on low with the lid on.
- Serve with rice.
Christian @Miss Pickle says
When it comes to the beef dishes, Indians are the best when it comes to it especially when they are spicy and India is known for spices. Thanks for sharing this.
Claire says
You're welcome!
Lori Ghosh says
Hi Claire. I would like to try this tonight. Wondering if I could substitute chicken for the beef?
Claire says
I don't see why not Lori. Sorry the reply is late! x
Maria Tortocion says
I did try this and it's very good. thank you for sharing
Claire says
Your welcome, I am glad you got a chance to try it and enjoyed it.
Jane Newman says
Hi Claire, I would like to make this for a party of 12. If I use 2kg of meat, would you recommend I increase everything else by the same ratio? Thanks
Claire says
Hi Jane. Yes I would increase everything else too. Enjoy!
Diane says
Hi Claire, I am making curry for the 1st time , just wondering if this slow cooker Indian beef curry receipe, is mild or hot. I am wanting a mild one thanks Di
Claire says
Hi Diane. If you're after mild then just use more of the butter chicken paste x
Caz says
I lived in Singapore for 4 yrs and grew to love the AUTHENTIC taste of a good curry.I make one every week even though I am in my 70's.But I HAD THE same recipe I HAD used for years.So rece ntly I went through PINTEREST and tried out about 15 curries.I now have 2 each of beef and chicken I love and 1 PRAWN curry.Yours was one of the beef ones I kept.I made it exactly as the recipe said,and never changed any of the ingredients.It smelt heavenly while it was cooking and tasted eve n better.Highly recommend anyone try it.
Claire says
Wow what a compliment Caz! I'm so glad you liked it!
Donna says
Hi Was going to make this tonight may I ask what 2 Tbl spoon of
butter chicken is
Thanks
Donna
Claire says
Hi Donna. Sorry this might be a bit late but I was referring to butter chicken curry paste.
Jaser says
I'm trying this recipe out tomorrow! Quick question for you: is it essential to sautee the garlic, onions, and beef before placing in the slow cooker?
Claire says
Jaser no you don't have to. Sometimes I just throw everything straight in.