Slow-Cooker Beef Curry Recipe | Easy & Flavorful

This wholesome slow-cooker beef curry is packed with lean protein, fiber-rich vegetables, and warming spices. Made with coconut milk and a variety of anti-inflammatory ingredients, it’s a comforting dish that’s as nourishing as it is flavorful—perfect for a hearty weeknight meal with minimal prep.


Ingredients

1.5 lbs lean beef chuck, trimmed and cut into 1-inch cubes

1 large onion, diced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp olive oil

2 tbsp curry powder (no added salt)

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

½ tsp ground cinnamon

1 tsp sea salt (adjust to taste)

¼ tsp black pepper

1 medium sweet potato, peeled and diced

1 red bell pepper, chopped

1 carrot, sliced

1 cup low-sodium beef broth

1 can (13.5 oz) light coconut milk

1 tbsp tomato paste

1 cup frozen peas (added at the end)

Juice of ½ lime

Fresh cilantro for garnish


Instructions

  1. Sear the beef (optional but recommended): In a skillet, heat olive oil over medium-high heat. Brown the beef in batches to lock in flavor. Transfer to the slow cooker.

  2. Sauté aromatics: In the same pan, sauté onions, garlic, and ginger until soft and fragrant (about 3-4 minutes). Add spices and toast for 1 minute to enhance flavor.

  3. Combine in slow cooker: Add the sautéed mixture to the slow cooker along with diced sweet potato, carrot, bell pepper, tomato paste, coconut milk, and broth. Stir well to combine.

  4. Slow cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender.

  5. Final touches: 30 minutes before serving, stir in frozen peas and lime juice. Adjust seasoning if needed.

Serve: Garnish with fresh cilantro. Serve with brown rice or cauliflower rice for a lower-carb option.

Notes

Substitutions: Use chicken instead of beef for a lighter option. Chickpeas make a great vegetarian substitute.

 

We call this ‘Amish Holiday Hero’ because it never fails to be the star of our table!

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