Easy Slow Cooker Beef Curry

Easy Slow Cooker Beef Curry is a quick-to-prepare, dump-and-go, one-pot meal. This mild curry is the perfect fakeaway using pantry ingredients such as tikka masala paste, coconut milk powder, potatoes, bell peppers, fresh ginger, and garlic.

Easy Slow Cooker Beef Curry Back Story

My husband started the ball rolling on this delicious Easy Slow Cooker Beef Curry but it didn’t start off as an easy recipe. He softened the onions, peppers, garlic and ginger and sealed the beef before adding to the slow cooker.

So, when I came to recreate his recipe and trawl through his half-remembered ingredients, I got frustrated with the time it took to prepare.

Hence, I cut down on the number of ingredients, scrapped peeling the potatoes (healthier anyway) and skipped the pre-frying stage.

A little depth of flavour was lost but not enough to warrant another 15 minutes of faff and extra washing up.

The result is a tasty one-pot beef curry (when served with naan bread) that is mild enough for the whole family.

Why you’ll love Slow Cooker Beef Curry

• Quick and easy to prepare: you don’t even need to peel the potatoes!
• Fits in with your day: pop ingredients in the slow cooker in the morning before work then enjoy this delicious all-in-one curry in the evening.
• No need to boil any rice as there are potatoes in the curry so you can just serve it with naan bread.
• Family-friendly: a mild curry perfect for midweek that the whole family will enjoy.
• Budget-friendly: the addition of potato and peppers makes 400 grams of beef stretch to 6 servings. Plus, slow cooking is very energy efficient.
• Adaptable: add any number of vegetables you have.
• Minimal washing up: this is a one-pot meal.
• Leftovers: tastes even better and the sauce thickens the following day.
• Freezer friendly: any leftovers can be frozen for a future cook’s night off!

Ingredients

• Diced beef/stewing steak – avoid the lean stuff (I used it for this shoot and it took longer to cook than the usual 4 hours on high, more like 5).
• Brown onions – cut fairy chunky.
• Potatoes – add bulk.
• Green and red bell peppers – add colour and flavour.
• Ginger root – adds warmth and depth of flavour.
• Garlic – another flavour booster.
• Coconut Milk Powder – for delicious creamy coconut back notes. I use Maggies as far cheaper and more convenient than buying tins of coconut milk.
• Tomato Paste – adds colour and texture.
• Tinned Italian chopped tomatoes – form the base of the curry sauce.
• Beef stock – for beefy depth of flavour.
• Salt and pepper

How to make Easy Slow Cooker Beef Curry

1. Add all the prepared ingredients to the slow cooker.
   
   
   
2. Give ingredients a thorough mix.
   
   
   
3. Cook on high for 4 – 6 hours or low for 8 – 10 hours.
   
   

What can you serve with Slow Cooked Beef Curry?

Keep things simple or go to town with these serving suggestions:

• Naan bread
• Poppadoms
• Basmati rice
• Mango Chutney
• Aubergine Pickle (Bringal Pickle)
• Lime Pickle
• Mint Raita
• Tomato, Red Onion & Coriander Salad

Substitutions

Here are a few ideas to ring the changes in this Easy Slow Cooker Beef Curry.

• Potatoes can be subbed for sweet potatoes, butternut squash or a mixture of root vegetables including parsnip and carrot.
• Instead of bell peppers, use frozen peas and add half an hour before the end. Or you could stir in some baby spinach towards the end for a Saag Aloo vibe!
• In place of fresh garlic and ginger, use preserved or frozen (and thawed) minced garlic/ginger.
• If you prefer to use a tin of coconut milk then reduce the beef stock by volume of the tin (still using 2 stock cubes).
• Want to spice things up? Use a hotter curry paste or add a couple of diced chilli peppers or some chilli flakes.
• If you get bored of beef curry then use diced chicken, turkey, pork or lamb and adapt the stock cubes accordingly or use vegetable ones.

How long will leftovers keep?

Stored in a covered container/bowl beef curry will keep for 3 – 4 days.

Can you freeze leftover curry?

Yes, this beef curry freezes well. Put it in a freezer-proof bowl or Tupperware with a lid and use it within 3 months.

Thaw in the fridge the day before you need it.

How do you reheat beef curry?

Microwave or heat through on the hob until piping hot (about 74C on a digital food thermometer).

More Dump & Go Slow Cooker Recipes

Once you’ve made Easy Slow Cooker Beef Curry you might like to try the following easy slow cooker recipes:

• Easy Slow Cooker Braised Beef with Onions & Mushrooms
• Slow Cooked Chicken Italian
• Easy Slow Cooker Beef Stew
• Easy Slow Cooker Vegan Stew
• 2 Ingredient Slow Cooker Roast Lamb
• Poor Man’s Crispy Duck (Pulled Hoisin Pork Tortillas)
• 2 Ingredient Slow Cooker Pulled Gammon
• Simple Slow Cooked Beetroot
• Slow Cooker Chicken Noodle Soup
• Pulled Pork Sandwiches

I’m sure you’ll love this Easy Slow Cooker Beef Curry.

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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Easy Slow Cooker Beef Curry

Easy Slow Cooker Beef Curry is a delicious dump and go budget friendly meal, perfect for midweek.

Course dinner, Main

Cuisine British

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 6

Author Camilla Hawkins

Equipment

• Kitchen knife
• Measuring spoons
• Chopping Board
• Kettle
• Measuring jug
• Slow Cooker

Ingredients

• 400 g diced beef stewing steak
• 4 brown onions roughly chopped
• 4 medium/large potatoes diced (2cm) with skins left on
• 1 green bell pepper diced (1.5cm)
• 1 red bell pepper diced (1.5 cm)
• 2 – 3 cm ginger root peeled and grated
• 1 garlic bulb cloves peeled and crushed
• 6 tablespoons coconut milk powder Maggies
• 3 tablespoons tomato paste
• 6 tablespoons tikka masala curry paste
• 1 tin Italian chopped tomatoes
• 550 ml beef stock made from 2 quality beef stock cubes
• Salt and pepper

Optional Garnish

• 15 g fresh coriander chopped

Instructions

• Add beef, chopped onion, potato, peppers, ginger, garlic, coconut powder, tomato paste, tikka masala paste, tinned chopped tomatoes, beef stock, salt and pepper to slow cooker.
• Mix the ingredients thoroughly with a large metal spoon.
• Cook on high for 4 – 6 hours or low for 8 – 10 hours.
• Serve with chopped coriander (if using) naan bread and or boiled basmati rice, mango chutney etc.

Video

Notes

To speed up the ginger and garlic preparation you can put them in a table top electric mincer together. Or if you’re pushed for time, use minced garlic and ginger from a jar (about a tablespoon of each).
If you want extra depth of flavour then you can soften the onions, peppers, ginger and garlic in 2 tablespoons of oil for 10 minutes in a large non-stick pan. Then seal beef over a high heat and add to slow cooker along with the rest of the ingredients.