Description
This mildly spiced slow cooker beef curry is warming, hearty, and perfect for an easy family meal. Serve with rice, Naan bread, and poppadoms to soak up the rich, flavorful sauce.
Ingredients
- 750g lean stewing/casserole beef, cut into bite-sized cubes
- 2 onions, peeled and finely chopped
- 3 cloves garlic, peeled and crushed
- Thumb-sized piece fresh ginger, peeled and grated
- 1 fresh red chili, deseeded and finely chopped OR ½–1 tsp chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp fine salt
- 1 red or green bell pepper, deseeded and diced
- 150ml beef stock
- 400g can chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp mango chutney
- 2 tsp garam masala
- 1 ½ tbsp cornflour mixed with 3 tbsp cold water (optional, for thickening)
- Chopped fresh coriander for serving (optional)
Instructions
- Preheat slow cooker.
- Add beef, onions, garlic, ginger, chili, cumin, coriander, turmeric, salt, bell pepper, beef stock, chopped tomatoes, tomato puree, and mango chutney to slow cooker. Stir to combine.
- Cook on HIGH for 4–5 hours or LOW for 6–7 hours until beef is tender.
- 30 minutes before serving, stir in garam masala.
- If sauce is too thin, stir in cornflour slurry and cook until thickened.
- Serve curry with rice, Naan bread, and poppadoms. Garnish with chopped coriander if desired.
Notes
- For a creamy sauce, stir in 150ml natural or coconut yogurt in the last 30 minutes of cooking.
- Ginger and garlic puree can be used instead of fresh for convenience.
- Accompany with a fresh onion and tomato salad for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish, Curry
- Method: Slow Cooker
- Cuisine: Indian