Easy Slow Cooker Beef Curry (No Browning)
Try this easy slow cooker beef curry recipe featuring tender chunks of diced beef in an aromatic and rich curry sauce. With no browning required and only 5 minutes of prep time, it's a true "dump and go" recipe!
Servings 4
Calories 750kcal
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Ingredients
- 2 Onions peeled and finely chopped
- 4 Garlic Cloves peeled and finely chopped
- 1 teaspoon Fresh Ginger peeled and grated
- 1 kg Diced Beef braising steak
- 400 g Tin of Chopped Tomatoes
- 2 tablespoon Tomato Puree
- 4 tablespoon Mango Chutney
- 4 tablespoon Medium Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Garam Masala
- 1 teaspoon Paprika
- 3 Cardamom Pods bruised with the back of a knife
- ½ teaspoon Chilli Powder
- ½ teaspoon Salt
- ½ teaspoon Sugar
- ¼ teaspoon Pepper
Instructions
- Finely chop the onion, garlic, and ginger and put them in the bottom of the slow cooker basin.2 Onions, 4 Garlic Cloves, 1 teaspoon Fresh Ginger
- Place the diced beef on top.1 kg Diced Beef
- Mix together the chopped tomatoes, tomato puree, mango chutney, spices, salt, pepper, and sugar in a jug.400 g Tin of Chopped Tomatoes, 2 tablespoon Tomato Puree, 4 tablespoon Mango Chutney, 4 tablespoon Medium Curry Powder, 1 teaspoon Ground Cumin, 1 teaspoon Garam Masala, 1 teaspoon Paprika, 3 Cardamom Pods, ½ teaspoon Chilli Powder, ½ teaspoon Salt, ½ teaspoon Sugar, ¼ teaspoon Pepper
- Pour the curry sauce into the slow cooker and give everything a good mix.
- Cook on high for 3.5 -4 hours and then a further 30 minutes without the lid on to thicken up the sauce (or cook for 8 hours on a low setting).
Notes
Expert Tips:
- Brown the beef: While the recipe calls for no browning, taking the extra step to brown the beef before adding it to the slow cooker will add depth of flavour and create a better texture to the final dish due to the maillard reaction. So, if you have time, brown the meat first (I never have time, so I generally don't).
- Thicken the sauce: To thicken the sauce leave the lid off for the last 30 minutes of cooking. You can also use thickening granules or a cornflour slurry at the end of cooking.
- Add coconut cream: To create a creamier and richer sauce, add 200g of coconut cream in addition to the chopped tomatoes/passata.
- Adjust the spice level: If you're unsure about the spice level, start with a smaller amount of spices and taste as you go. You can always add more later on.
- Vegetarian: Make a vegetarian version of the curry by omitting the beef and replacing it with vegetables like cauliflower, sweet potato, or butternut squash. You can also add some chickpeas or lentils for protein.
- Heat: Use madras curry powder and extra chilli powder if you like your food spicy. For a creamier korma-style sauce, stir in some coconut milk or double cream towards the end of cooking. You can also use cashew cream instead of dairy cream for a vegan version.
- Thai-style: Give your curry a Thai twist by using Thai red or green curry paste instead of the traditional Indian spices. You can also add ingredients like lemongrass, coconut milk, lime juice, and fish sauce for extra flavour. Massaman beef curry is delicious too.
- Instant Pot: Try making the beef curry in your Instant Pot or pressure cooker instead of a crockpot.
Nutritional Information (Approximate)
Calories: 750kcal | Carbohydrates: 27g | Protein: 45g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 178mg | Sodium: 618mg | Potassium: 1043mg | Fiber: 3g | Sugar: 15g | Vitamin A: 279IU | Vitamin C: 19mg | Calcium: 112mg | Iron: 7mg
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