Description
This Slow Cooker Beef Curry is a rich, comforting dish made with tender beef, warm spices, tomatoes, and creamy coconut milk. It’s the ultimate set-it-and-forget-it recipe for busy weeknights, delivering bold flavor with minimal effort.
Ingredients
2 lbs stew beef, cut into chunks
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk (unsweetened)
2 tsp curry powder
1 tsp cumin
1 tsp smoked paprika
½ tsp cayenne pepper (optional, to taste)
1 tsp ground ginger
1 tsp salt (adjust to taste)
½ tsp black pepper
Fresh parsley or cilantro, for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the stew beef in batches, searing for about 5 minutes until browned on all sides.
Transfer beef to the slow cooker.
Add onion, garlic, diced tomatoes, coconut milk, and all spices. Stir to combine.
Cover and cook on low for 8 hours or high for 4 hours, until beef is fork-tender.
Taste and adjust seasoning with extra salt, pepper, or cayenne if desired.
Garnish with fresh parsley or cilantro before serving.
Notes
For extra flavor, deglaze the skillet with a splash of water or broth after browning the beef, then pour into the slow cooker.
Adjust spice level by reducing or omitting cayenne.
Serve with rice, naan, or mashed potatoes for a complete meal.
Leftovers taste even better the next day and freeze well.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 395 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg