You must also try my Slow Cooker Chicken Curry
Make your meal complete with my Easy Pilau Rice!

Everyone needs a simple curry recipe that they can turn to when life gets a bit too much. You know what I mean? This is just such a recipe, using inexpensive braising steak and some everyday staples. You can put it on in the morning and come home to delicious curry – I call that winning at life!

Cooking everything in the slow cooker turns the beef melt-in-your-mouth tender and the rich spiced sauce can be as hot or mild as you like.

I kept this recipe stripped down to very few ingredients… because my injured shoulder saw that butternut squash I wanted to peel and was, like, no way lady! Feel free to add some squash, carrots, or tinned chickpeas to bulk this recipe up and make it stretch further.

Why You Will Love It

This recipe is a must make… and if you need convincing I have summarised why!

✔ Super simple! Brown the beef and chuck all remaining ingredients in the slow cooker, done

✔ Uses a simple spice mix so it’s accessible to all

✔ Syn Free, healthy and low in calories

✔ Keeps well in the fridge and is suitable for freezing

How to Make Slow Cooker Beef Curry

↓ For the full ingredients and detailed method, jump to the recipe card.

Brown the beef either in a frying pan or directly in your slow cooker if it allows for searing. Mist the pan with cooking spray and brown the beef, in batches, until nicely browned.

Add all the remaining ingredients – onions, garlic, ginger, chili, spices, salt, tomatoes, stock cube and cinnamon stick.

Stir to combine, cover your slow cooker and cook on LOW for 7-8 hours or HIGH for 5-6. Give your curry a good stir and check the seasoning, adding salt and pepper if needed.

Stirring ingredients for curry in a slow cooker

Serve over rice, cauliflower rice, or mashed potatoes (I know, not very authentic but so delicious!). Add some steamed spinach or green beans on the side and enjoy!

Recipe Tips and Notes

IN A HURRY? Skip the browning stage and simply add all the ingredients to your cooker. The curry will still taste great, I promise!
WATERY CURRY? NO SIR! I have added no extra liquid in this beef curry. The sauce is richer and thicker as a result and requires no cornflour to reduce it.
LIKE IT HOT? If you prefer a spicy beef curry then replace the mild curry powder with a hot one or add a small amount of Madras powder. You can also use the whole chilli which will add more heat.
SLIMMING FRIENDLY A (practically) Syn-Free Slimming World curry – yay! This recipe is free provided you trim any fat from the beef and use sweetener instead of sugar. This has a tiny amount of syns, only ½ for the whole dish.
ADDED EXTRAS Stir some fat-free yogurt into the curry at the end or simply serve some on the side. You can also add some coconut milk or cream if you like. Serve with pilau rice and easy flatbreads!

Storing and Freezing

Most curries get even more delicious the longer they are stored and this one is no exception. Cool and store in the fridge for up to three days, making sure to reheat it properly before serving.

Cool the curry and divide into suitable containers, leaving a small gap to allow for expansion in the freezer. Use within three months, defrosting overnight in the fridge or in the microwave before reheating.