Description
This comforting slow cooker curry combines tender beef, creamy coconut milk, and aromatic spices for a rich and satisfying meal perfect for cozy dinners or easy meal prep.
Ingredients
900 g beef chuck roast, cut into 3 cm cubes
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon tomato paste
400 ml coconut milk
250 ml beef broth (1 cup)
2 medium carrots, sliced
1 red bell pepper, sliced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
Instructions
Cut the beef chuck roast into 3 cm cubes and season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear the beef cubes for 2–3 minutes per side until browned.
Transfer the browned beef to the slow cooker.
In the same skillet sauté the chopped onion for about 3 minutes until softened.
Add the garlic and grated ginger and cook for 1 minute.
Stir in curry powder, turmeric, cumin, paprika, and tomato paste and cook for another minute to release the spices.
Transfer this mixture to the slow cooker with the beef.
Add coconut milk, beef broth, sliced carrots, and red bell pepper. Stir gently to combine.
Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender.
Stir in lime juice and chopped cilantro before serving.
Notes
For deeper flavor, sear the beef before adding it to the slow cooker. Full-fat coconut milk produces the creamiest curry sauce. The curry can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. It pairs best with steamed basmati rice or warm flatbread.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours