• Prep Time: 15 minutes
  • Cooking Time: 4 hrs
  • Serves: 8

Slow Cooker Beef Curry

  • Recipe Submitted by on

 Ingredients List

  • 1.5 kg Chuck steak
  • 200 g Plain yoghurt
  • 200 g Curry spice paste I used Tikka, but use whichever is your favourite
  • 1 tsp Olive oil
  • 250 g Onion Peeled and chopped (about 2 large)
  • 4 Cloves Garlic Peeled and chopped
  • 1 Inch piece Fresh ginger Peeled and chopped finely
  • 2 tbsp Cumin seeds
  • 400 g Tin of tomatoes
  • 4 tbsp Garam Masala
  • 1 tsp Sea salt
  • 1 Beef stock cube
  • 250 g Spinach leaves Fresh or frozen is fine
  • 20 g Coriander Optional


Marinade your steak pieces with the yoghurt and curry paste, overnight or for at least 2 hours if possible.

When you're ready to cook, heat the oil in a pan (or in your slow cooker bowl if suitable for use on the hob). Fry off your onions, garlic and ginger until starting to soften (about 5 minutes). Add the cumin seeds and cook for a further 5 minutes. Remove from the pan and set aside.

Fry off the beef pieces in batches until starting to brown. Don't worry that it will look a little wet with the yoghurt, if you use a high heat it will still brown.

Add the onion mixture, browned meat, tomatoes, HALF of the Garam Masala (2 tbsp), the sea salt and beef stock cube, crumbled. Give everything a good stir, pop the lid on and cook for 4 hours on HIGH or 6 hours on LOW.

Add the remaining Garam Masala and spinach, mix in thoroughly and leave for a few minutes to wilt. (If you're using frozen spinach this may take a little longer, allow 15 minutes or so extra).

Stir thoroughly and serve with coriander (if using).

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