Slow Cooker Beef Curry Recipe
This Slow Cooker Beef Curry is a rich, aromatic dish perfect for cozy dinners. Tender braising steak is simmered with curry paste, spices, and tomatoes, creating a flavorful sauce that pairs beautifully with rice or naan. Spinach and mango chutney add a fresh and tangy twist just before serving. With minimal prep and the magic of slow cooking, this recipe is both effortless and delicious. Perfect for curry lovers and a must-try comfort food!
Ingredients:
For Slow Cooking:
1 kg Braising Steak (Chuck, Skirt, Leg, or Flank)
200 g Curry Spice Paste (e.g., Jalfrezi or Madras)
2 Onions, peeled and chopped (or 300 g frozen, pre-chopped)
4 Cloves Garlic, peeled and chopped (or 20 g frozen, pre-chopped)
1-Inch Fresh Ginger, peeled and finely chopped (or 5 g frozen, pre-chopped)
2 tbsp Ground Cumin
400 g Tin of Tomatoes
2 tsp Garam Masala
1 tsp Sea Salt
1 Beef Stock Cube
Before Serving:
100 g Fresh Spinach Leaves (or defrosted, drained frozen spinach)
2 tsp Garam Masala
4 tbsp Mango Chutney
Instructions:
1. Prepare the Base:
Place all the slow-cooking ingredients (beef, curry paste, onions, garlic, ginger, cumin, tomatoes, garam masala, sea salt, and beef stock cube) into the slow cooker.
2. Cook:
Set to HIGH for 4 hours or LOW for 6 hours.
Let the flavors meld together as the beef becomes tender.
3. Final Touch:
Add the spinach leaves, remaining 2 tsp of garam masala, and 4 tbsp of mango chutney.
Stir gently until the spinach wilts and the chutney is well mixed.
4. Serve and Enjoy:
Pair with basmati rice, naan bread, or your favorite side dish for a delicious curry feast.
Chef’s Notes for the Perfect Beef Curry
Braising Steak Tips:
Use cuts like chuck, skirt, leg, or flank. These slow-cook beautifully, delivering tender and flavorful results. Also labeled as “Stewing Steak.”
Curry Paste Selection:
Customize your spice level with curry pastes like Patak’s Jalfrezi for medium heat or Madras for a spicier kick.
Convenience Hacks:
Frozen pre-chopped onions, garlic, and ginger save time. Substitute 300 g (2.5 cups) onions, 20 g (4 tsp) garlic, and 5 g (1 tbsp) ginger as needed.
Spinach Options:
For fresh spinach: Stir directly into the curry, allowing it to wilt naturally.
For frozen spinach: Defrost, drain excess water, and stir in before serving to avoid extra moisture.
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This curry recipe is perfect for anyone seeking an effortless, hearty, and delicious meal straight from the slow cooker.
