Slow Cooker Beef Curry

Ingredients

• 1 large onion (chopped)
• 4 garlic cloves (minced)
• 1 tbsp fresh ginger (minced)
• 1 bell pepper (chopped)
• 2 red chillies (Add a third for extra spice.)
• 3 tbsp Madras curry paste (A milder curry paste may be substituted.)
• 1 tbsp ground cumin
• 1 tsp ground coriander (coriander powder)
• 1 tbsp curry powder
• 2 curry leaves (Use 2–3 curry leaves, or substitute 1–2 bay leaves.)
• 400 ml coconut milk
• 125 ml beef stock
• 1 tbsp tomato purée (tomato puree)
• 1 tsp sugar
• 750 g stewing beef (Cut into bite-size pieces if not already prepared.)
• 1 tbsp cornflour (Used to coat the beef before browning.)
• 1 tsp olive oil (For browning the beef.)
• fresh coriander (A handful, chopped, for garnish.)
• fresh chilli (Chopped; optional garnish.)
• salt and black pepper (Season well, to taste.)

Steps

1. 1

   Prepare the onion, garlic, ginger, bell pepper, and chillies. If necessary, cut the stewing beef into evenly sized bite-size pieces so it cooks uniformly.

2. 2

   Place the beef in a bowl and toss it with the cornflour until the pieces are lightly and evenly coated.

3. 3

   Heat the olive oil in a large frying pan over medium-high heat. Add the coated beef in a single layer, working in batches if needed so the pan is not crowded.

4. 4

   Brown the beef for 2–3 minutes, turning the pieces so they develop color on several sides. The beef does not need to be cooked through at this stage.

5. 5

   Transfer the browned beef to the slow cooker.

6. 6

   Add the chopped onion, minced garlic, minced ginger, chopped bell pepper, and red chillies to the slow cooker.

7. 7

   Add the Madras curry paste, cumin, ground coriander, curry powder, and curry leaves. If preferred, use bay leaves instead of the curry leaves.

8. 8

   Pour in the coconut milk and beef stock, then add the tomato purée and sugar.

9. 9

   Season well with salt and black pepper. Stir thoroughly until the beef and aromatics are coated and the curry paste is incorporated into the liquid.

10. 10

    Cover the slow cooker. Cook on LOW for 8 hours or on HIGH for 4 hours, until the beef is very tender and the sauce is rich and flavorful.

11. 11

    Remove the curry leaves or bay leaves. Taste and adjust the seasoning or chilli level if needed.

12. 12

    Garnish with fresh coriander and, if desired, freshly chopped chilli. Serve hot with fluffy rice and enjoy.

Notes

The source states approximately 446 calories and 45.8 g protein per serving. Serve with fluffy rice; rice is not included in the ingredient list. For food safety, ensure the beef reaches a safe temperature and is tender before serving. Refrigerate leftovers promptly and reheat thoroughly.

Nutrition per serving

• main
• slow-cooked
• slow cooker
• curry
• beef
• spicy
• fakeaway
• high-protein