A simple, delicious slow-cooker curry, slow cooked Indian beef curry is the perfect winter warmer to come home to on a cold night.
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 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.
What to serve with the curry
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
Can you freeze Indian curries?
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.
A few other FAQs
Q Can this be made vegetarian?
A Yes of course. You could use any vegetables you like and add some chickpeas for extra protein.
Q Can you use chicken instead of beef?
A Chicken, beef, lamb… all would work well with recipe so feel free to use whatever you have on hand.
The other thing you could do is use one big piece of meat like chuck or blade and shred it. It would need to cook for 8-10h on slow.
Q If I want to make this for more than 5 people, do I just increase everything by the same amount?
A 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.
Q Is this recipe mild or hot?
A 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.
Q Can you use lite coconut milk?
A 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.
Q How big is a tin of coconut milk?
A I used a standard 400ml tin.
Q Do I have to sauté the garlic and onion first?
A If you can’t be bothered, you really don’t have to and it doesn’t change the flavour much but it will add a little bit more depth if you have the time.
Q I don’t have butter chicken paste, what can I use instead?
A You can use all korma or you can use any other curry paste for example tikka masala.
Q What brand is the slow cooker you use?
A My slow cooker is the Breville Flavour Maker.
Q Do you leave the slow cooker on when you’re out?
I would never recommend anyone leave an appliance on when you’re not there to supervise it and I’m pretty sure it says that on the instructions too.
Having said that, I often leave my slow cooker on when I’m out. There’s nothing better than coming home to a delicious, slow cooked meal that cooked while you were out.
Enjoy!
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Love the slow cooker? You might also like my family-friendly slow-cooker lasagne.
Slow cooked Indian beef curry
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
- 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.
Notes
Freeze individual servings in freezer-safe containers or as one big serve.
Rice can be frozen separately in the same way.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 492 Total Fat 32g Saturated Fat 15g Trans Fat 0g Unsaturated Fat 12g Cholesterol 112mg Sodium 98mg Carbohydrates 15g Fiber 2g Sugar 2g Protein 36g
Hi Claire. I would like to try this tonight. Wondering if I could substitute chicken for the beef?
I don’t see why not Lori. Sorry the reply is late! x
I did try this and it’s very good. thank you for sharing
Your welcome, I am glad you got a chance to try it and enjoyed it.
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
Hi Jane. Yes I would increase everything else too. Enjoy!
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
Hi Diane. If you’re after mild then just use more of the butter chicken paste x
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.
Wow what a compliment Caz! I’m so glad you liked it!
Hi Was going to make this tonight may I ask what 2 Tbl spoon of
butter chicken is
Thanks
Donna
Hi Donna. Sorry this might be a bit late but I was referring to butter chicken curry paste.
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?
Jaser no you don’t have to. Sometimes I just throw everything straight in.
Hi Claire, I’ve made this dish numerous times, and every time using whatever curry pastes I had, and every time it was a winner. It makes super leftover lunches at work too.So easy and so delicious. Thank you!
You’re very welcome Adreinne!
This curry is amazing. I’m about to make it a second time. Thanks for sharing.
You’re welcome Barbara I’m glad you like it!
I don’t have butter chicken paste, what can I use instead, ?
Hi Mandy. You could use any other mild Indian Curry paste or just use all Korma.
This was beautiful Claire, thank you! Perfect for a cool, rainy day and so easy! Real comfort food!!
You’re welcome Deb!
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
It’s fantastic Lizzy I highly recommend it – Breville flavour maker. So much easier going from stove to pot!
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?
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!
Do you drain the liquid out of the crushed tomatoes?
Hi Mark. I don’t but you can if you’d like it to be a thicker sauce.
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!
What a great idea making it into a pie Barbara! I’m so glad you like it.
Fantastic! Tastes even better the next day. Thank you This recipe is a keeper.
You’re welcome Lisa glad you like it!
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 ☺
I hope you like it Jennifer! Enjoy the slow cooker. They’re brilliant!
hi there,
is this butter chicken sauce and korma sauce? Or paste?
Keen to make this tomorrow night!
thanks :)
Hi Megan. Butter chicken and korma pastes. Enjoy!
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
So glad you liked it Jo. Great idea adding the pumpkin and peas! You’re very welcome.
Hi Claire
I’m making this for dinner tonight. What brand of the korma and butter chicken do you use?
Thanks
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.
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 :)
Yay Debbie I’m so glad! Love that you make it instead of take out!
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
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/
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,
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!
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!!!!!
Yay! Glad you liked it!
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
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.
This was fantastic thanks Claire … and just as good for lunch the next day!
Yay! Glad you liked it Tara. I thought it was pretty good :-)
How much coconut milk? What sizes are your “tins”?
Hi Dan. A tin is 400ml
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 :)
So glad you liked it Jess!
Just wondering what cut of beef you used for this recipe? Thanks
Hi Leanne. I buy it pre-chopped at the butcher but I’d recommend chuck or blade.
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!
Hmm that does happen Wendy it’s hard when you’re not tasting it the whole time isn’t it?
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!
Thanks Sophie!
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.
I’ve never cooked with goat. Might have to be adventurous this winter!
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 :)
Isn’t the slow cooker wonderful Chantelle? My favourite part is that you could eat the meat with a spoon!
These photos make me so hungry! That curry is gorgeous.
Thanks Maureen!
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.
Ooh I love a good Mussaman Jo!
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
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
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.
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.
I just love curry, and the slow cooker makes it so easy! Yum :)!
Doesn’t it Kristi?!