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.
Adrienne says
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!
Claire says
You're very welcome Adreinne!
Barbara says
This curry is amazing. I'm about to make it a second time. Thanks for sharing.
Claire says
You're welcome Barbara I'm glad you like it!
Mandy says
I don't have butter chicken paste, what can I use instead, ?
Claire says
Hi Mandy. You could use any other mild Indian Curry paste or just use all Korma.
Deb says
This was beautiful Claire, thank you! Perfect for a cool, rainy day and so easy! Real comfort food!!
Claire says
You're welcome Deb!
Lizzy says
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 says
It's fantastic Lizzy I highly recommend it - Breville flavour maker. So much easier going from stove to pot!
michael borcher says
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 says
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!
Mark says
Do you drain the liquid out of the crushed tomatoes?
Claire says
Hi Mark. I don't but you can if you'd like it to be a thicker sauce.
Barbara Mackenzie says
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 says
What a great idea making it into a pie Barbara! I'm so glad you like it.
Lisa Nespolon says
Fantastic! Tastes even better the next day. Thank you This recipe is a keeper.
Claire says
You're welcome Lisa glad you like it!
Jennifer Peters says
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 says
I hope you like it Jennifer! Enjoy the slow cooker. They're brilliant!
Megan says
hi there,
is this butter chicken sauce and korma sauce? Or paste?
Keen to make this tomorrow night!
thanks :)
Claire says
Hi Megan. Butter chicken and korma pastes. Enjoy!
Jo says
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 says
So glad you liked it Jo. Great idea adding the pumpkin and peas! You're very welcome.
Gem says
Hi Claire
I'm making this for dinner tonight. What brand of the korma and butter chicken do you use?
Thanks
Claire says
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.
Debbie Scott says
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 says
Yay Debbie I'm so glad! Love that you make it instead of take out!
Jocelyn says
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 says
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 https://www.clairekcreations.com/2010/12/naan-bread/
Maj says
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 says
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!