Monday, 22 December 2014

Slow Cooker Beef Curry

This is a quick and easy curry to make in a slow cooker. If you like a spicy curry then increase the number of chillis that you blend into the mixture.


  • 2 tbsp sunflower oil
  • 900g beef braising/stewing steak, cut into 1 inch pieces
  • 2 tbsp sunflower oil
  • 2 onions, peeled and roughly chopped
  • 6 garlic cloves, peeled
  • 1 chilli pepper, roughly chopped
  • 1 inch piece of root ginger, peeled and roughly chopped
  • 4 tsp ground coriander
  • 3 tsp ground cumin
  • 3 tsp ground turmeric
  • 2 tins of chopped tomatoes
  • 1 chilli pepper, whole but pricked all over with the tip of a knife
  • 2 tsp garam masala
  • 150g natural yoghurt
  • 50g fresh coriander, roughly chopped


  1. Brown the meat in a large frying pan with two tablespoons of oil. Turn it after a couple of minutes so that all sides are browned. Unless you have a crazily large frying pan, you'll need to do this in two or three batches. Put the meat straight into the slow cooker when it's done.
  2. Put the remaining oil, onions, garlic, one chilli pepper, root ginger, ground coriander, cumin and turmeric into a blender and blend into a smooth paste.
  3. Fry the onion paste in the same pan as the beef for 10 minutes, stirring well every couple of minutes.
  4. Place in the slow cooker and add the tins of tomatoes and the whole chilli pepper before mixing well.
  5. Cook on low for 8 hours.
  6. 30 minutes before the end, stir in the garam masala and yoghurt into the curry.
  7. Just before serving, stir in the fresh coriander and then serve with rice.

Serves six.

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