This Slow Cooker Beef Curry is mixed up in just 5 minutes. A tasty ‘fakeaway’ it also happens to be light and healthy.
Oh hi new favourite Friday night dish! This fakeaway is the perfect throw in a slow cooker in the morning and come home to delicious smells by dinner time.
This Slow Cooker Beef Curry doesn’t use any cream or coconut milk so it’s also is lighter and lower in fat than your usual takeaway.
You have LOVED my Slow Cooker Chicken Curry recipe as it’s so simple to prepare, I decided it was about time to update my beef curry version to make it as easy as possible.
This recipe also freezes well, and you can adjust the spice level to suit all of the family.
You’ll love this Slow Cooker Beef Curry because:
✅ It’s packed with vegetables and a tasty sauce.✅ Hardly any preparation, no need to brown the beef.✅ Freezes brilliantly, cook once, eat twice!
FAQs about the Slow Cooker Beef Curry recipe:
What is the best cut of beef for the Slow Cooker Beef Curry?
I use ‘Braising Steak’, which is the name supermarkets and butchers use for a few different cuts of beef that need slow cooking.
These include chuck, skirt, leg and flank.
It’s also sometimes labelled as Stewing Steak. Any of these cuts that need to be cooked slowly are fine for this recipe.
Do I really not need to brown the beef before cooking in the slow cooker?
If you want to get scientific, the reason we brown meat before slow cooking, is because it causes a Maillard reaction. The process of frying, heating it very hot until it browns, changes the flavour compounds in the meat, basically adding a depth of flavour.
Does it add something to most slow cooked dishes? Yes. Is it vital in this dish, which is packed with other flavour? No.
If you want to brown the meat, it will add another level of delicious flavour BUT I feel that sometimes we need a super quick preparation dinner and it’s worth sacrificing maybe 10% of extra flavour?
I don’t have any curry paste, can I use curry powder?
Yes, depending on your curry powder and your taste, you’ll need to use 3 – 4 tbsp of curry powder instead of the paste.
I would say, I think the paste does work better than powder in this recipe though as unlike in a Slow Cooker Chicken Curry, beef does need a really robust flavour to complement it.
What can you serve with Beef Curry?
You can serve all of the usual curry accompaniments with this Beef Curry.
Rice, poppadums, yoghurt with some mint mixed through and a salad of tomatoes and cucumber works really well.
My easy flatbreads would be soooo amazing dunked in!
Fancy some other easy Slow Cooker recipes ?
- Super Simple Slow Cooker Chicken Curry – This is one of the most loved recipes on this site, over 175 ⭐️⭐️⭐️⭐️⭐️ reviews!
- Slow Cooker ‘Roast’ Gammon Ham – Such an easy and yummy Sunday roast joint.
- Slow Cooker ‘Roast’ Beef Joint – Another super simple and delicious roast joint, complete with gravy.
Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
This post was originally published on March 28, 2018 and updated on February 9, 2021.
Slow Cooker Beef Curry
This Slow Cooker Beef Curry is mixed up in just 5 minutes, no preparation required. A tasty 'fakeaway' it also happens to be light and healthy.
Ingredients
For slow cooking:
- 1 kg Braising steak
- 200 g Curry spice paste
- 2 Onions Peeled and chopped
- 4 Cloves Garlic Peeled and chopped
- 1 Inch piece Fresh ginger Peeled and chopped finely
- 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 Spinach leaves
- 2 tsp Garam Masala
- 4 tbsp Mango chutney
Instructions
-
Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
-
Add the spinach leaves, remaining Garam masala and mango chutney before serving.
Recipe Notes
Note 1 - Beef Braising Steak
'Braising Steak' is the name supermarkets and butchers use for a few different cuts of beef that need slow cooking. These include chuck, skirt, leg and flank. It's also sometimes labelled as Stewing Steak. Any of these cuts that need to be cooked slowly are fine for this recipe.
Note 2 - Curry Paste
Any curry paste you like to your taste will work here. I like Patak's Jalfrezi or Madras.
Note 3 - Onions, garlic and ginger
I use pre prepared frozen, chopped here. An onion weighs about 150g so I replace the onions with 300g (2.5 cups) of pre chopped. Garlic is about 5g per clove so I use 20g (4 teaspoons). 1inch of Ginger equals about 5g (1 tablespoon).
Note 4 - Spinach
If using fresh spinach, I just stir in and the heat of the curry will wilt it. If you want to use frozen, defrost it first in a pan or microwave and then drain it and add it to the curry. A lot of water comes out of cooking spinach. You can also cook and drain the fresh spinach if you're very particular about your curry not being watery at all.
Looks delicious, I am going to try this today! I see you add half the Garam Masala at the start of cooking, when do you add the rest? Thanks.
Sounds delicious and I’m hoping to make it tomorrow – so I too wonder when the other half of the garam masala is added please?
Oops, my mistake, have added it in! You add with the spinach. Thanks so much for pointing it out 🙂
Ive just popped this in the slow cooker 🙂 – Ive added the half of Garam Masala – when does the other 2tbs need to be added??
Oops, my mistake, have added it in! You add with the spinach. Thanks so much for pointing it out 🙂
This looks / sounds delicious. I have just purchased a pressure king pro. ( pressure cooker) can i follow your recipe using my pressure cooker?
Many thanks in advance
Can I use ground cumin for cumin seeds?
Crowd pleaser
I tried this recipe and it was so easy to make. The family loved it. Will definitely make again.
Delicious, on a particularly cold day.
I made this just before you changed the recipe but I made it last night using chicken and it was fab! Really good. Only thing I have noticed is that the original version had yoghurt mixed in with the paste and marinated beforehand or overnight but you’ve omitted this. Did you think it didn’t add anything to the recipe? Love all your stuff 😊. Thank you!
Hi Bev, I think it only adds something if you are also browning the beef. As it gives it that slight.. Crust?! You can still do that of course but I’ve just tried to make this as quick as possible as I think sacrificing a tiny bit of additional flavour is maybe worth it sometimes for a SUPER easy meal? Hope that helps! Thanks for your lovely comment x
Prep could not have been simpler.
A massive hit with all, a proper fakeaway!
Yay! So pleased you loved it Karen x
Hi only have a tin of plum tomatoes, will that be okay instead of chopped? Tia x
Yes, you may just have to chop them a little as they won’t break down.
This looks gorgeous – do the calories include everything, including the mango chutney? Thanks!
Do I add water in with the stock ?
Nope, just the cube!
Was so tasty! The meat was so tender! And the sauce was nice and thick.
The best (and easiest) homemade curry I’ve ever made, so tasty. The family love it, so win win.
This curry was delicious! So easy and simple to make!