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
- Broccoli rice
- Naan bread
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.
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Love the slow cooker? You might also like my family-friendly slow-cooker lasagne.
- 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
- 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.
Freeze individual servings in freezer-safe containers or as one big serve.
Rice can be frozen separately in the same way.
Nutrition InformationYield 4 Serving Size 1
Amount 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