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.
Melissa says
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!!!!!
Claire says
Yay! Glad you liked it!
Felicity says
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 says
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.
Tara O'Connell says
This was fantastic thanks Claire ... and just as good for lunch the next day!
Claire says
Yay! Glad you liked it Tara. I thought it was pretty good :-)
dan says
How much coconut milk? What sizes are your "tins"?
Claire says
Hi Dan. A tin is 400ml
Jess says
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 :)
Claire says
So glad you liked it Jess!
Leanne says
Just wondering what cut of beef you used for this recipe? Thanks
Claire says
Hi Leanne. I buy it pre-chopped at the butcher but I'd recommend chuck or blade.
Wendy says
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 says
Hmm that does happen Wendy it's hard when you're not tasting it the whole time isn't it?
Sophie - thestickyandsweet says
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!
Claire says
Thanks Sophie!
Jo White says
Made this for hubby, I added veggies as well as potato and it wasn't very saucy. I did add the whole tin of coconut milk as well. Is it supposed to be 400ml tin of tomatoes. I wa thinking next time I make it to make it more saucy should I do 2x 400mls tins of coconut milk and 2x 400ml crushed tomatoes and double the spices as well.
The Food Sage says
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 says
I've never cooked with goat. Might have to be adventurous this winter!
Chantelle@themarketbasket says
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 says
Isn't the slow cooker wonderful Chantelle? My favourite part is that you could eat the meat with a spoon!
Maureen | Orgasmic Chef says
These photos make me so hungry! That curry is gorgeous.
Claire says
Thanks Maureen!
Jo Smith says
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 says
Ooh I love a good Mussaman Jo!
Hotly Spiced says
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 says
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
The Life of Clare says
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 says
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.
Kristi @ My San Francisco Kitchen says
I just love curry, and the slow cooker makes it so easy! Yum :)!
Claire says
Doesn't it Kristi?!