Slow Cooker Beef Curry (Printable Version)

Tender beef cubes slow-cooked in creamy coconut milk with potatoes and aromatic spices.

# Ingredient List:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch (3.8 cm) cubes

→ Vegetables & Aromatics

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium potatoes, peeled and cubed
06 - 2 medium carrots, peeled and sliced

→ Spices

07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper

→ Liquids

14 - 1 can (14 oz) full-fat coconut milk
15 - 1 cup beef broth
16 - 1 tablespoon tomato paste

→ To Finish

17 - 1 tablespoon lime juice
18 - 1/4 cup fresh cilantro, chopped

# Step-by-Step Instructions:

01 - Heat a large skillet over medium-high heat and brown the beef cubes on all sides in batches. Transfer browned beef to the slow cooker.
02 - Add onions, garlic, and ginger to the skillet (add a little oil if needed). Sauté for 2 to 3 minutes until softened. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute until fragrant.
03 - Transfer the onion and spice mixture to the slow cooker with the beef.
04 - Add potatoes, carrots, salt, and black pepper to the slow cooker.
05 - Pour in coconut milk, beef broth, and tomato paste. Stir gently to combine all ingredients.
06 - Cover and cook on LOW for 7 hours until the beef is tender and vegetables are cooked through.
07 - Stir in lime juice, adjust seasoning if necessary, and serve garnished with fresh cilantro.

# Tips from hearthlykitchen:

01 -
  • The whole thing happens in a slow cooker, so you can forget about it and actually enjoy your day.
  • Coconut milk makes everything taste rich and luxurious without any cream or dairy.
  • After seven hours, the beef becomes impossibly tender and the sauce clings to every piece.
  • Naturally gluten-free and so much cheaper than ordering takeout.
02 -
  • Don't skip the initial browning step even though it feels like extra work—that caramelization adds a depth that slow cooking alone never achieves.
  • If your coconut milk separates or looks curdled before cooking, that's completely normal and actually what you want for the richest sauce.
  • Adjust seasoning right at the end, not in the middle, because flavors concentrate and change as the seven hours pass.
03 -
  • Brown the beef in batches and don't crowd the pan, because patient browning creates the deepest flavor foundation.
  • Full-fat coconut milk makes all the difference—lite or reduced-fat versions create a thinner sauce that tastes like it's missing something.
  • Stir everything together right before serving so that last lime juice and cilantro distribute evenly and hit your palate with brightness.

Go Back