Dry Beef Curry Slow Cooker

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Beef Curry (slow cooker)

This curry has chunks of melt in the mouth beef in a rich homemade curry sauce that's bursting with flavour. It can be put together in a few minutes then left to simmer away in the slow cooker or a pot on the stove.

I tried to make this using as few ingredients as possible so as to make it easier for you to make it at home. I also included a fish and vegetarian method, you will find it under the method at the bottom.

5/5
1

4 – 6

15 Minutes Prep. 4 Hours Cook.

20150809_183623

Ingredients

Allergens : Gluten & Lactose Free

Stewing Beef, Rib Steak or Sirloin – 450g

Tin Chopped Tomatoes – 1

Tomato Passata – 500g

Bell Pepper – 1

Onions – 2 medium or 1 large

Fresh Ginger – 1.5 inch peeled and chopped

Garlic Cloves – 3 peeled and chopped

Turmeric (ground) – 1 tsp

Curry Powder (I used tesco) – 3 tbsp

Coconut Milk – 400ml

Boiling Water – 300ml

Beef or Vegetable Stock Cubes – 2

Coriander (optional) – Bunch

Brown Sugar – 4 tsp

Instructions

GETTING READY

You will need – 1 slow cooker or 1 pot, 1 sharp knife, 1 vegetable chopping board (green), 1 wooden spoon.

If you have to cut the beef yourself, cut it into 1 inch pieces then add to the slow cooker.

Cut the onions and pepper into 1 inch pieces then add to the slow cooker with the beef.

Add the rest of the ingredients apart from the coconut milk and sugar.

Cover and cook for – Slow Cooker low 8 – 10 hours, Slow Cooker high – 4 -5 hours or in a pot on a low heat fr 3-4 or medium heat for 1.5 -2 hours.

When the cooking time is up, remove the lid then shake the unopened coconut milk tin really well before opening it and adding to the sauce, stir well.

Cook on low for a further 45 minutes or is using a pot on low for 20.

Test a piece of the beef to make sure it is tender, if not cook for a little while longer.

Taste the sauce, if it is bitter then add 2 tsp of the brown sugar, taste and add the rest of the sugar if still bitter.

PRAWN CURRY
If using prawns instead of beef, peel them then add for the last 30 minutes.

CHICKEN CURRY
If using chicken instead, make the sauce as normal only leave the beef out. Before serving the sauce, cut the chicken into 1 inch cubes then season with 2 tbsp of oil, 1 tsp paprika, 1 chopped garlic clove and a pinch of salt and black pepper. Cook on a hot pan for about 5-8 minutes.

Cut into a piece to ensure it is cooked all the way through and not pink at all.

Place the cooked chicken into the bowl you are serving the curry in then add the sauce and serve.

If you cook the chicken in the sauce, it will probably end up dry and flavourless.

COD OR HAKE

Follow the recipe only leave the beef out, then cut the fish into 1 inch cubes and add for the last 20 minutes of cooking time.

VEGETARIAN

Use any veg you want. Add fast cooking veg for the last 20 minutes and slow cooking veg or lentils for the last 45.

Butternut squash, sweet potato, cauliflower and potato are great in it.

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