Description
Slow Cooker Indian Beef Curry is a deeply flavorful, aromatic curry made with tender beef slow‑cooked in a tomato‑ and spice-based sauce. The long cooking time lets the spices infuse fully and the beef become melt-in-your-mouth tender — perfect for serving with rice, naan, or vegetables for a comforting, hearty meal.
Ingredients
- 1.5 kg (about 3–4 lbs) beef chuck or stewing beef, cut into 2–3 cm cubes
- 1 large onion, finely chopped
- 3–4 cloves garlic, minced
- 1–2 inch piece fresh ginger, peeled and minced
- 400 g crushed tomatoes or 1 can tomato puree
- 1 cup coconut milk (or plain yogurt) — optional, for creaminess
- 2 tablespoons oil or ghee (for sautéing)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2–1 teaspoon chili powder or cayenne pepper (adjust to taste)
- Salt, to taste
- Fresh cilantro (coriander), chopped — for garnish
Instructions
- In a skillet over medium heat, add oil or ghee and sauté the chopped onion until golden and soft (about 5–7 minutes).
- Add the minced garlic and ginger; cook for another 1 minute until fragrant.
- Stir in garam masala, ground cumin, ground coriander, turmeric, and chili powder; toast the spices for 30–45 seconds to enhance their aroma.
- Transfer the onion-spice mixture to the slow cooker. Add the beef cubes, crushed tomatoes (or tomato puree), and salt. Stir to combine.
- If using coconut milk (or yogurt), pour it in now and gently stir — it will give a richer, creamier curry.
- Cover and cook on low for 8 hours (or on high for 4–5 hours), until the beef is fork‑tender and the sauce is rich and well blended.
- Before serving, taste and adjust seasoning (salt or chili) as needed. Garnish with chopped cilantro.
- Serve hot with basmati rice, naan, or a salad on the side.
Notes
- For extra heartiness, add diced potatoes or carrots in the last 2 hours of cooking so they stay tender.
- For more richness, swirl in a tablespoon of butter or a splash of cream just before serving.
- To reduce heat, omit the chili powder or cayenne; coconut milk helps mellow the spice.
- You can substitute beef with lamb or chicken — adjust cooking times: chicken about 4 hrs low, lamb similar to beef.
- If you don’t have a slow cooker, simmer gently in a heavy pot on low heat for 2–3 hours, stirring occasionally and adding water or broth if it becomes too thick.
Nutrition
- Serving Size: 1/6 of recipe (~350 g cooked curry with sauce)
- Calories: 400
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: thirty-one g
- Cholesterol: 95mg
