Slow cooker beef curry

This slow-cooked beef curry is easy to make and perfect for feeding the family – add chunks of potato for an extra hearty dish. Serve with rice and naan bread

  • Prep:20 mins
    Cook:8 hrs 30 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 425
  • fat 30g
  • saturates 17g
  • carbs 6g
  • sugars 3g
  • fibre 2g
  • protein 32g
  • salt 0.18g


  • 750g beeffor braising (braising steak, chuck, flank etc) cut into chunks
  • 3 tbsp oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 5cm piece ginger, grated
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ – 1 tsp chilli powder
  • 400ml coconut milk(see tip)
  • small bunch coriander, chopped


Swap the base

You can make this recipe tomato based if you like – add 400ml passata or a whizzed-up tin of tomatoes instead of the coconut milk.


  1. Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.

  2. Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.

  3. Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve. 

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