Slow cooked Indian beef curry

Slow cooked Indian beef curry

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.

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.

Slow cooked Indian beef curry

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. 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 but something with soft, tender beef and lots of flavour.

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. You could use any combination of Indian curry pastes to suit your mood. 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.

Slow cooked Indian beef curry

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. It’s kind of cheating for me because my slow cooker pot can go on the stove too which I absolutely love. Before I had it I was way too lazy to wash up an extra pan.

Slow cooked Indian beef curry

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. Actually that makes me think you could make this with just veges and maybe throw in some chickpeas too to vary up the texture. I’ll let you decide. Enjoy!

 

Slow cooked Indian beef curry

5.0 from 5 reviews
Slow cooked Indian beef curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 1 onion diced
  • 2 garlic cloves, crushed
  • 2 tbsp butter chicken
  • ½ tbsp korma
  • 500g diced beef
  • 1 tin crushed tom drained
  • ½ tin coconut milk rich part
  • 1 cinnamon stick
  • 200g potato, peeled and diced
Instructions
  1. In a frying pan, over medium heat, cook the onion and garlic until the onion is transparent.
  2. Add the butter chicken and korma pastes and cook, stirring, until fragrant.
  3. Add the beef and cook, stirring, until it is coated in spices and sealed.
  4. Transfer the contents of the pan to your slow cooker.
  5. Add the tinned tomato and coconut milk and stir them through then place the cinnamon stick on top.
  6. Cook for 6 hours on low.
  7. Take the lid off and stir in the potatoes.
  8. Cook for another 2 hours on low with the lid on.
  9. Serve with rice.

 

58 Comments

  • I just love curry, and the slow cooker makes it so easy! Yum :)!

  • The Life of Clare

    Reply Reply April 25, 2013

    This looks so delicious! I love that you combined to curry pastes! I’ve never done that before. I’m definitely feeling winter stews at the moment.

    • Claire

      Reply Reply April 26, 2013

      Oh I’m good at throwing random things together Clare. I didn’t really think about it, more that I couldn’t decide which one to use.

  • Hotly Spiced

    Reply Reply April 25, 2013

    Every time you mention your slow cooker I just know I need to go out and buy one. I love your authentic Indian serving dishes. Where did you find them? xx

    • Claire

      Reply Reply April 26, 2013

      I still can’t believe you don’t have one. It will revolutionise your life Charlie! Would you believe I got them from Aldi? One of their random sale items. x

  • Jo Smith

    Reply Reply April 25, 2013

    That looks great. We’ve had Mussaman curry in the slow cooker on high rotation in the menu plan so this will make a good change.

    • Claire

      Reply Reply April 26, 2013

      Ooh I love a good Mussaman Jo!

  • These photos make me so hungry! That curry is gorgeous.

  • Chantelle@themarketbasket

    Reply Reply April 26, 2013

    I love making curries in the slow cooker, they’re so easy and the meat just falls apart. This Indian version looks great and I love that you combined flavours, I would never had thought to do that! This is definitely on my list to try as winter approaches and I start pulling out my slow cooker more and more. Thanks 🙂

    • Claire

      Reply Reply April 26, 2013

      Isn’t the slow cooker wonderful Chantelle? My favourite part is that you could eat the meat with a spoon!

  • The Food Sage

    Reply Reply April 26, 2013

    I adore curries, especially in the cooler months. I tracked down goat recently so i could make goat curry. I have stacks in the freezer. Might just have to pull some out to defrost, after reading your post. Lovely photographs. Thanks for sharing.

    • Claire

      Reply Reply April 26, 2013

      I’ve never cooked with goat. Might have to be adventurous this winter!

  • I love your slowcooker recipes! This one is definitely going to make it onto this week’s menu. Great photos too. It’s hard to make meat look good and you nailed it!

  • Wendy

    Reply Reply April 28, 2013

    This looks deliciously full of flavor. The problem I have with crock pot recipes is that they usually smell incredible but end up bland. This recipe looks like it solves the problem! I will give this a try soon. Thanks!

    • Claire

      Reply Reply April 29, 2013

      Hmm that does happen Wendy it’s hard when you’re not tasting it the whole time isn’t it?

  • Leanne

    Reply Reply March 7, 2014

    Just wondering what cut of beef you used for this recipe? Thanks

    • Claire

      Reply Reply March 8, 2014

      Hi Leanne. I buy it pre-chopped at the butcher but I’d recommend chuck or blade.

  • Jess

    Reply Reply April 30, 2014

    Made this yummy curry today in the croc pot! Really like the addition of coconut milk as previous curries I’ve made in the slow cooker have been too acidic. Definitely a hit with us 🙂

  • dan

    Reply Reply June 22, 2014

    How much coconut milk? What sizes are your “tins”?

  • Tara O'Connell

    Reply Reply July 16, 2014

    This was fantastic thanks Claire … and just as good for lunch the next day!

    • Claire

      Reply Reply July 16, 2014

      Yay! Glad you liked it Tara. I thought it was pretty good 🙂

  • Felicity

    Reply Reply July 21, 2014

    Hi sounds delicious. Can I use light coconut milk and is there enough sauce to add lots of veggies or more meat? 500 g doesn’t sound much

    • Claire

      Reply Reply July 21, 2014

      Hi Felicity. You could but I’m not sure you’d have as much of the thick stuff on the top if you use light coconut milk. You could always use light coconut milk and use the whole tin then you’d have enough sauce to add more veges and or meat.

  • Melissa

    Reply Reply July 31, 2014

    Making this right now, well it’s almost time to serve. Really enjoying the flavours and fragrance from this. Can’t wait to try with rice and papadums! It’s been very easy and pleasant to cook.
    Thumbs up!!!!!

  • Maj

    Reply Reply October 23, 2014

    Hi. Thanks for sharing your recipe.

    I don’t have a slow cooker and I would like to cook this meal. Would it be the same recipe if I use a pressure cooker?

    Many thanks,

    • Claire

      Reply Reply October 23, 2014

      Hi Maj,
      I haven’t used a pressure cooker but I have heard they are pretty similar but need just a little more liquid. I would just add a bit more of the coconut milk. Enjoy!

  • Jocelyn

    Reply Reply January 20, 2015

    Hi Claire
    I’m going to make this for a large group on Saturday. It sounds perfect! What would you suggest for a couple of side dishes?
    Thanks!
    Jocelyn

    • Claire

      Reply Reply January 20, 2015

      Hi Jocelyn. I would make up a big lot of rice and add some turmeric, cinnamon and cardamom to it while it cooks. Some naan bread would be great and probably some vegetables. You could do salad but I’m not a big lover of salad with curry. I hope that helps! Ok I do have a naan recipe but this was way back in my very early blog days and the photos are shocking so please excuse them http://www.clairekcreations.com/2010/12/naan-bread/

  • Debbie Scott

    Reply Reply March 12, 2015

    Hi there,
    I have made this a couple of times and its absolutely outstanding! My family love it too. We make this now instead of ordering take out 🙂

    • Claire

      Reply Reply March 12, 2015

      Yay Debbie I’m so glad! Love that you make it instead of take out!

  • Gem

    Reply Reply April 16, 2015

    Hi Claire
    I’m making this for dinner tonight. What brand of the korma and butter chicken do you use?
    Thanks

    • Claire

      Reply Reply April 22, 2015

      Hi Gem. Sorry for the delayed reply! It’s probably too late but the pastes that I like are from these guys http://www.mudgeerabaspices.com.au/. It doesn’t really matter though just pick your favourite.

  • Jo

    Reply Reply June 25, 2015

    Hi Claire,
    I made this curry tonight and it was sensational. I also added some pumpkin and peas to add a bit more sweetness with the pumpkin and colour with the peas. Will definitely put this recipe on my favourite list to make again, thanks for sharing

    • Claire

      Reply Reply June 25, 2015

      So glad you liked it Jo. Great idea adding the pumpkin and peas! You’re very welcome.

  • Megan

    Reply Reply July 9, 2015

    hi there,
    is this butter chicken sauce and korma sauce? Or paste?
    Keen to make this tomorrow night!
    thanks 🙂

    • Claire

      Reply Reply July 9, 2015

      Hi Megan. Butter chicken and korma pastes. Enjoy!

  • Jennifer Peters

    Reply Reply July 12, 2015

    Hi Claire just read this recipe for your delicious Indian slow cooked beef curry and as I’ve just had a slow cooker for my birthday I can’t wait to try it out anything recipe I will definitely be trying ☺

    • Claire

      Reply Reply July 14, 2015

      I hope you like it Jennifer! Enjoy the slow cooker. They’re brilliant!

  • Barbara Mackenzie

    Reply Reply July 25, 2015

    This has become my favourite weekend slow-cooked meal. Stretches into the week as well – leftovers in a casserole dish with puff pastry top. Really quick & absolutely delicious weeknight curry beef pie. Keep meaning to buy a pie dish so I can put a bottom on the pie too!

    • Claire

      Reply Reply July 25, 2015

      What a great idea making it into a pie Barbara! I’m so glad you like it.

  • Mark

    Reply Reply July 27, 2015

    Do you drain the liquid out of the crushed tomatoes?

    • Claire

      Reply Reply July 28, 2015

      Hi Mark. I don’t but you can if you’d like it to be a thicker sauce.

  • michael borcher

    Reply Reply August 22, 2015

    Hello Claire, i would just like to know if i could add any small vegetables to the curry, and if i don’t have access to those two curry pastes, which pastes do you think i should use if i want to make a mild curry?

    • Claire

      Reply Reply August 22, 2015

      Hi Michael. You sure can. Feel free to add veges to your heart’s content. I’ve made this with a few different pastes now. Butter chicken works well, tikka masala or korma or any combination of the three work. The other thing you can use is just a plain mild curry powder. Enjoy!

  • Lizzy

    Reply Reply October 30, 2015

    Hi, this recipe looks wonderful! Just wondering what brand your slow cooker is? I’m looking for one where the pot can go on the hob too and not seen any yet! Thanks, Lizzy

    • Claire

      Reply Reply November 5, 2015

      It’s fantastic Lizzy I highly recommend it – Breville flavour maker. So much easier going from stove to pot!

  • Deb

    Reply Reply January 17, 2016

    This was beautiful Claire, thank you! Perfect for a cool, rainy day and so easy! Real comfort food!!

  • Mandy

    Reply Reply March 2, 2016

    I don’t have butter chicken paste, what can I use instead, ?

    • Claire

      Reply Reply March 4, 2016

      Hi Mandy. You could use any other mild Indian Curry paste or just use all Korma.

  • Barbara

    Reply Reply March 2, 2016

    This curry is amazing. I’m about to make it a second time. Thanks for sharing.

    • Claire

      Reply Reply March 4, 2016

      You’re welcome Barbara I’m glad you like it!

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