Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours & 15 minutes
Servings: 8 people

If you’ve got just 15 minutes to spare, this slow-cooker beef curry is your go-to for those busy nights when you crave a tasty meal but can’t spend hours in the kitchen. Pair it with some rice and veggies, and you’ve got a wholesome dinner that the entire family will adore!

I don’t know about you, but I’m a big fan of slow cooker recipes. I don’t whip them up all the time, but whenever I do, I’m always reminded of how fantastic they are. With just a handful of ingredients and minimal effort, you can whip up a hearty, healthy, and comforting meal that’s perfect for chilly days.

This slow-cooker beef curry is bursting with flavor, packed with protein, and super simple to prepare. The mix of tomatoes, curry powder, and coconut milk creates a delicious sauce that complements the beef beautifully and makes a perfect topping for rice. Plus, this recipe yields a generous amount, so you’ll have plenty of leftovers to stash in the freezer for another day!

Why you'll love this recipe:

Easy to Prepare: With less than 15 minutes of prep time you can create a delicious beef curry without much effort.
Made in One Pot: This slow cooker beef curry ensures clean-up is minimal.
High in Protein: With 27 grams of protein per serving, this beef slow curry is a high-protein meal you can enjoy for lunch or dinner.
Great for Meal Prep: This curry keeps well in the fridge and freezer making it a great make-ahead meal.

Ingredients:

2 tablespoon olive oil
900 grams stewing beef, cubed, such as chuck roast or chuck steak
3 tablespoon curry powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon red pepper flakes, or chilli flakes (optional)
1 onion, diced
6 cloves garlic, minced
1-inch ginger root, peeled and minced
700 grams diced tomatoes
2 tablespoon tomato paste
700 ml coconut milk
Fresh cilantro, to serve

Directions:

Place the cubed beef on a cutting board and season it generously with salt.
In a large pan or cast-iron skillet, warm the olive oil, add the seasoned beef, working in batches not to overcrowd the pan, and cook for 1-2 minutes per side until browned. You don’t need to cook the beef all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top, cook the beef directly in the removable pot, and then return it to the slow cooker base.
Once the beef is seared, place it in the slow cooker, add the curry powder, salt, and red pepper flakes, and stir until the beef is well coated in the spices.
Add the diced onion, minced garlic, and minced ginger to the slow cooker, and stir to combine. Then pour in the diced tomatoes, tomato paste, and coconut milk, and stir again to combine.
Cover the slow cooker with a lid and cook on high for 5-6 hours or on low for 8-10 hours until the beef is tender and can easily be pulled apart with a fork. Once complete, give everything a good stir, then taste the curry and adjust the seasoning with salt and pepper as needed.
The beef curry can be served immediately with rice and a sprinkle of fresh cilantro on top. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Tips & Notes:

Beef: The better quality beef you use the better your beef curry will be. The best cuts for slow-cooker beef curry are lean cuts with a high concentration of collagen-rich connective tissues, which keeps the meat moist and tender. I recommend using chuck roast, however, a round roast, brisket, stewing steak, or braising steak will also work well.
Curry Powder: The recipe calls for curry powder, however, you can use curry paste or a mixture of spices if preferred; a combination of coriander, turmeric, cumin, mustard powder, paprika, cardamom, and chili flakes would work well. If using curry paste, I recommend using an Indian-style curry paste, such as madras or tikka masala curry paste.
Onion, Garlic, and Ginger: To flavor the curry. I used fresh onion, garlic, and ginger in my recipe, but you can use powdered versions if preferred, see the notes section of the recipe card for details.
While beef has a reputation for being an “unhealthy” choice, it is actually a wonderful source of protein and healthy fats. It is also incredibly rich in micronutrients, specifically vitamin B12, zinc, selenium, iron, niacin, and vitamin B6.
Curry Paste: Use 3 tablespoons of curry paste instead of curry powder.
Onion Powder: Swap the onion for 1 teaspoon of onion powder.
Garlic Powder: Swap the garlic for 1 teaspoon of garlic powder.
Ground Ginger: Swap the fresh ginger for 1 teaspoon of ground ginger.

Serving Suggestions:

This slow cooker beef curry is a great source of protein and fat, so pairing it with a source of complex carbohydrates and fiber can help to make a more balanced meal.
White Rice & Broccoli
Brown Rice & Carrots
Potatoes & Cucumber Salad
Naan & Green Salad
To add extra vegetables, you can also add some fresh spinach to the warm curry and stir until wilted and well combined. I also recommend topping the beef curry with some plain yogurt, fresh cilantro, and/or sliced chilies for additional flavour.

Storing & Reheating:

To Refrigerate: Allow the beef curry to cool completely, transfer to an airtight container, and store in the refrigerator for 3-4 days.
To Freeze: Once cooled, the leftover slow-cooker beef curry can be stored in an airtight container in the freezer for up to 3 months.
To Reheat: Reheat the beef curry in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the beef curry to thaw completely before reheating.

Nutrition:

Serving: 1 serving, Calories: 287 calories, Sugar: 3 grams, Fat: 18 grams, Carbohydrates: 9 grams, Fiber: 2 grams, Protein: 27 grams