Slow Cooker Beef Coconut Curry Recipe
Slow Cooker Beef Coconut Curry is a comforting British-Indian fusion dish that combines tender braising beef with rich coconut milk and aromatic curry spices. Perfect for a hearty dinner, this slow-cooked curry features a melange of flavors from garlic, ginger, and curry paste simmered gently to develop deep, satisfying taste. Serve with pilau or boiled rice and naan for a complete meal that can be made ahead or frozen for convenience.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8-10 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: British-Indian
Ingredients
Main Ingredients
- 2 tbsp sunflower oil or ghee
- ½ tsp salt
- ½ tsp black pepper
- 1.5 kg (3.3 pounds) braising beef
- 1 large onion, peeled and chopped
- 2 red bell peppers, deseeded and roughly chopped
- 4 cloves garlic, peeled and minced
- 2 tsp minced ginger
- 2 heaped tbsp curry paste (e.g., Tikka Masala)
- 1 beef stock cube, crumbled
- 400 g (14 oz) tin finely chopped tomatoes
- 2 tbsp tomato puree (paste for US)
- 2 tsp sugar
- 400 ml (14 oz) tin full fat coconut milk
Optional Thickener
- 3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water
To Serve
- Handful of chopped coriander (cilantro)
- Pilau or boiled rice
- Naan bread
Instructions
- Preheat Slow Cooker: Set your slow cooker to high to warm it up while you prepare the other ingredients.
- Season the Beef: Sprinkle the braising beef evenly with ½ tsp salt and ½ tsp black pepper to infuse flavor into the meat.
- Sear the Beef: Heat 1 ½ tbsp of sunflower oil or ghee in a large pan over high heat. Brown the beef in batches for about 6-8 minutes until each piece is lightly caramelized. Use a slotted spoon to transfer the seared beef to the slow cooker, leaving the juices in the pan.
- Sauté Vegetables: Add the remaining ½ tbsp oil to the pan and reduce heat to medium. Cook the chopped onion and red bell peppers for 4-5 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, ginger, curry paste, and crumbled beef stock cube. Cook for 1-2 minutes to release their aromas and meld flavors.
- Add Tomatoes and Coconut Milk: Pour in the finely chopped tomatoes, tomato puree, sugar, and the entire tin of full-fat coconut milk. Stir well and bring to a simmer on the stovetop.
- Transfer to Slow Cooker: Pour the tomato and coconut milk mixture into the slow cooker over the seared beef. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover with the slow cooker lid and cook on high for 5-6 hours or on low for 7-8 hours, until the beef is very tender and the flavors have developed.
- Thicken the Sauce (Optional): If you prefer a thicker curry sauce, gradually pour in the cornflour mixed with cold water while stirring in the slow cooker until the sauce reaches your desired consistency.
- Serve: Spoon the curry over pilau or boiled rice, garnish with chopped coriander, and serve with warm naan bread for a complete meal.
Notes
- Oven Cooking: Instead of a slow cooker, transfer everything to a casserole pan with a lid and cook in a 160°C/325°F oven for 3-4 hours, checking occasionally and adding boiling water if the sauce thickens too much.
- Make Ahead: Prepare the curry in advance and refrigerate covered for up to 3 days. Reheat gently in a pan to avoid breaking the beef pieces.
- Freezing: Cool and freeze the cooked curry in an airtight container. Defrost overnight in the fridge before reheating.
- Ingredient Swaps: Use alternative curry pastes like Jalfrezi, Madras, Balti, or Thai Red for different flavor profiles. Add vegetables such as mushrooms, courgette, baby potatoes in the slow cooker; add broccoli and green beans toward the end of cooking; stir in baby spinach right before serving.
- Coconut Milk Substitute: Replace coconut milk with 160 ml beef stock plus 120 ml double (heavy) cream if preferred.
- Scaling the Recipe: For smaller servings, halve ingredients and use a smaller slow cooker. Cooking times remain unchanged.
