Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, season the beef chunks with salt, pepper, and curry powder, ensuring they are well coated.
- Step 2: In the slow cooker, add the chopped onion, minced garlic, and grated ginger as the base for the curry.
- Step 3: Place the seasoned beef on top of the onion mixture in the slow cooker.
- Step 4: Pour the can of diced tomatoes and coconut milk over the beef, stirring gently to combine all ingredients without disturbing the beef too much.
- Step 5: Cover and cook on low for 6-8 hours or until the beef is tender and flavorful. Serve with rice or naan bread.
Notes
- For optimal storage, let the curry cool completely before transferring it to an airtight container, where it can be refrigerated for up to 4 days or frozen for up to 3 months.
- When reheating, gently warm the curry on the stovetop over low heat, adding a splash of water or coconut milk if it’s too thick, to ensure it stays creamy and delicious.
- Serve your Slow Cooker Indian Beef Curry over fluffy basmati rice or with warm naan bread, and don’t forget a side of cooling yogurt or cucumber raita to balance the spices!
- For extra depth of flavor, consider marinating the beef in the salt, pepper, and curry powder overnight before cooking to enhance its tenderness and infuse it with rich spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American