Slow Cooker Beef Curry

Storing and Planning Ahead

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat until steaming throughout.

How to Make Slow Cooker Beef Curry

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1. Heat half the oil in a frying pan and brown the beef in two batches, 4 minutes each. Tip into the slow cooker.

   Mark done

2. Heat the rest of the oil and cook the onions for 8 minutes. Add the garlic, ginger and curry powder for 1 minute and add to the slow cooker.

   Mark done Start 8 min timer

3. Add the tomatoes, water, purée and salt. Cover and cook on low for 7 hours until the beef is tender. If your slow cooker runs hot, check at 6 hours.

   Mark done

4. Stir in the yogurt and coriander, taste for salt and serve.

   Mark done

Tips for Success

• Cook the curry powder in oil first.
• Brown the beef before adding it.
• Add the yogurt at the end, off the high heat.
• Serve with plenty of rice to take up the sauce.

Serving Ideas

Basmati rice · Naan · Cucumber raita · Mango chutney

Swaps and Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Questions About Slow Cooker Beef Curry

Slow Cooker Beef Curry Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.