Slow Cooker Beef Curry Recipe -

I flipping love my slow cooker, and this beef curry recipe is the kind of thing that reminds me how easy it is to cook plenty of different meals for the family each week!

The last thing I want to do is to spend a busy day slaving in the kitchen to cook up something healthy and tasty for the kids. That’s why I make the most of my slow cooker at least twice a week. A slow cooker is such a handy gadget to have in your kitchen, and they use up the same energy as a light bulb. It’s the ultimate money-saving, time-saving way to make a dinner that the whole family will love. If you’re worried about leaving the slow cooker on when you leave the house, invest in a timer plug attachment.

[recipe title=”Slow Cooker Beef Curry” servings=”6 people” time=”4 hours 30 mins” difficulty=”easy”]

Ingredients

2 tablespoons tomato purée
1 butternut squash, peeled and chopped into bite-sized chunks
1 large onion, peeled and chopped
3 large carrots, peeled and chopped
3 cloves of garlic, crushed/minced
1 large piece of ginger, peeled and chopped
2 tablespoons of mild curry powder
350g stewing beef, cut into chunks
1 tin coconut milk
100g frozen peas

Method

Put the tomato purée, butternut squash, onion, carrots, garlic, ginger, curry powder, and beef into the slow cooker. Stir well so that the curry powder and aromatic ingredients (onion, garlic, and ginger) are mixed throughout the dish. Add about 2 tablespoons of water at this stage, but not too much. It may seem very dry but it will cook fine.

I’ve not added any extra salt here because there is normally a small amount of salt in curry powder. This makes this dish suitable for all ages and diets. However, if you find it’s a bit bland you could also add a stock cube to the mixture, or a level teaspoon of salt before stirring and covering.

Put the lid on the slow cooker and turn to high for 4 hours.

After 4 hours, open the slow cooker and pour in the coconut milk and frozen peas. Stir well, then cover again for a further 30 minutes.

Serve with basmati rice or naan bread. [/recipe] Disclosure: This recipe was originally developed for Tesco Ireland in for use in their online and print communications.

14 Comments

Mary

13/01/2017 at 09:07 Reply

This was delish last night!! Big thumbs up for this slow cooker recipe.

Caitriona Redmond
13/01/2017 at 15:27 Reply
Well I’m delighted to hear it thank you Mary!

Helen Sweeney

09/02/2017 at 15:33 Reply

Hi Caitriona, well done on all your achievements. Does the juice of the meat not leech out during slow cooking if you don’t seal it first? Could i use coconut milk from a one litre carton or is the tinned variety different? Thanks Helen

Caitriona Redmond
09/02/2017 at 16:32 Reply
Hi Helen,
You don’t need to sear beforehand for this type of slow cooking. The juices are still contained within the curry so you still retain all the nourishment. Slow cookers don’t allow food to lose moisture. I use a small tin of coconut milk – it’s normally coconut water you get in a carton. Cx

kalilileth

09/02/2017 at 17:06 Reply

what is in your the curry powder please and do you roast it first?

Caitriona Redmond
09/02/2017 at 18:26 Reply
Hi Kalilileth, it’s a generic curry powder mixture. You can buy them on a budget from any supermarket in own brand – Lidl do one, as do SuperValu and Tesco. Alternatively Sharwoods do one that will do grand. I don’t toast it first, just pop it straight in, although you could if you like to – I prefer the less effort/mess approach! 😉

Maura

09/02/2017 at 17:24 Reply

I don’t have a slow cooker. Could I use conventional oven and cook at low temperature?

Caitriona Redmond
09/02/2017 at 18:26 Reply
Hi Maura, you can of course use a regular oven. You’ll need it at approx 140 degrees Celsius for 4-5 hours in a sealed casserole dish.

Geraldine

09/02/2017 at 22:08 Reply

Can this recipe be cooked in a wok for an hour? Lived your chat with Sean O’Rourke

Caitriona Redmond
13/02/2017 at 15:59 Reply
Hi Geraldine you could certainly adapt the recipe to cook it in a casserole or saucepan rather than a slow cooker. However I’ve not tested the recipe in a wok for such a short length of time. I think everything will be cooked but the beef could be on the tough side and the flavours not quite as developed.

Zoe Pierce-Wood

10/07/2017 at 09:52 Reply

Hi there, does some of the veg break down into the sauce as there seems to be a lot of veg content in comparison to meat. If I served this and there were large visible chunks of vegetables it would not be tolerated among fussier family members ie. ALL of them!!!

Caitriona Redmond
11/07/2017 at 06:59 Reply
Hi Zoe, yes the veg does break down into the sauce. If you’re worried about large chunks, simply cut them into smaller pieces and reduce the cooking time by 20 minutes. LOL @ all of them – I’ve a couple of fussy eaters in my family and honestly because everything breaks down well they don’t complain. I hope you give it a go.

Gem

07/09/2017 at 23:37 Reply

Hi Caitriona!

I tried this recipe this week. I ended up using hot curry powder because it was all I could find in Aldi when I went for the weekly, and it was gorgeous. Not to mention that I got to watch hubs – who is normally allergic to the sight of vegetables – wolfing down squash, carrots and peas. Thanks a million! Definitely going to be a new weekly regular!

Caitriona Redmond
08/09/2017 at 09:39 Reply
Hi Gem! Oh I’m delighted to hear it. Doing my bit for the veggie-phobes!