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Slow cooker beef curry in a slow cooker pot.
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4.61 from 202 votes

Easy Slow Cooker Beef Curry (No Coconut Milk)

Tender chunks of slow-cooked beef in a rich, warmly spiced tomato sauce. This easy Slow Cooker Beef Curry is made without coconut milk, can be cooked on high or low, and includes an optional no-browning method for busy days.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Diet: Gluten Free
Allergen: Celery
Servings: 4 people
Calories: 326kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 1 tablespoon of Olive oil
  • 400 g of Braising steak trimmed of fat and cut into chunks
  • 170 g of Shallots small; diced
  • 3 Garlic clove crushed
  • 1 tablespoon of Fresh ginger peeled and grated
  • 1 teaspoon of Chilli flakes
  • 2 tablespoon of Garam masala
  • 2 tablespoon of Curry powder
  • 400 g of Chopped tomatoes canned
  • 2 tablespoon of Tomato puree
  • 1 Beef stock pot
  • 20 g of Fresh coriander finely chopped
  • 60 g of Spinach
UK Metric Measures - US Customary Measures

Instructions

  • Brown the beef: Heat 1 tablespoon of Olive oil in a frying pan over a high heat and then add 400 g of Braising steak and brown for 2-3 minutes. Transfer the steak to the slow cooker pot.
  • Cook the veg and spices: Add 170 g of Shallots, 3 Garlic clove, 1 tablespoon of Fresh ginger, 1 tsp of Chilli flakes, 2 tablespoon of Garam masala and 2 tablespoon of Curry powder to the frying pan. Mix well and cook over a low heat for 2 minutes.
  • Tomatoes and stock: Add the shallot mixture to the beef in the slow cooker pot. Add 400 g of Chopped tomatoes, 2 tablespoon of Tomato puree and 1 Beef stock pot.
  • Mix: Mix well.
  • Cook: Cook on high for 4 hours or low for 8 hours.
  • Add the spinach: Once the curry is cooked, add 60 g of Spinach and 20 g of Fresh coriander.
  • Wilt the spinach: Mix well until the spinach has wilted.

Notes

  • For the deepest flavour, brown the beef and briefly cook the spices before slow cooking.
  • For the quickest preparation, skip browning and use the dump-and-go method.
  • Use a concentrated beef stock pot without adding water.
  • If the beef is tough, give it longer rather than turning up the heat.
  • Adjust the chilli at the beginning for a family-friendly curry, then add extra fresh chilli to individual portions if needed.
  • Use good-quality tinned tomatoes to reduce the chance of a watery sauce.
  • Add spinach at the very end so it stays green and fresh.

Nutrition

Serving: 1portion | Calories: 326kcal | Carbohydrates: 17g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 61mg | Sodium: 464mg | Potassium: 816mg | Fibre: 5g | Sugar: 6g | Vitamin A: 2097IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 5mg

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