Slow Cooker Beef Curry

4.94 from 545 votes

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.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the Slow Cook:

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 undiluted, crumbled

To Serve:

100 g Spinach leaves
2 tsp Garam Masala
4 tbsp Mango chutney

Metric - Imperial

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.

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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.

Nutrition