The beef in this slow cooker beef curry is so tender and full of flavor. The great thing about it is that you can adjust the amount of chilies depending on your tolerance for spicy food.
In this dish, the chunks of beef are first browned and then added to the slow cooker. Onions, garlic, chilies, ginger and the spices are then cooked together and added to the slow cooker. Finally, the garam masala and yogurt are added to the dish. The yogurt adds a creaminess to the dish that I really enjoyed while the mixture of spices and chilies gave it the perfect amount of heat and flavor. Overall, this dish is a winner and I will be making it again in the future.
Slow Cooker Beef Curry
- 4 tbsp canola oil divided
- 2 ½ lbs beef braising steak cut into 2.5cm/1in pieces
- 1 large onion finely chopped
- 1 1 inch piece fresh root ginger minced
- 4 garlic cloves finely chopped
- 2 Thai chillies finely chopped, plus extra to taste
- 4 tsp ground cumin
- 4 tsp ground coriander
- 2 tsp ground turmeric
- 1 can 800 ml diced tomatoes, with liquid
- 2 tsp garam masala
- ¼ cup plain yogurt
- Salt and pepper to taste.
- Chopped cilantro for garnish
- Heat 2 tbsp of the oil in a pan over medium-high heat. Cook the beef, in batches, for 4-5 minutes or until beef is browned, turning occasionally. Pour the beef and the juices into the slow cooker.
- Heat 2 tbsp of the oil in the same pan and cook the onions for 2 minutes. Add the ginger, garlic and chilies and cook for another 2 minutes or until the onion is translucent.
- Add the cumin, coriander and turmeric. Mix until fragrant about 1 minute. Pour mixture into the slow cooker.
- Add the can of diced tomato into the slow cooker with the liquid. Stir everything in the slow cooker, making sure everything is covered in the liquid.
- Cook for 8 hours on low.
- Allow to cool slightly, then add the garam masala and yogurt, and stir. Season with salt and pepper to taste. Cook for another 30 minutes.
- Serve over rice and garnish with cilantro.