Ingredients:
◾️ 2 tbsp vegetable oil
◾️ 2 lbs beef chuck, cubed
◾️ 2 onions, finely chopped
◾️ 4 garlic cloves, minced
◾️ 1 tbsp fresh ginger, grated
◾️ 2 tbsp tomato paste
◾️ 1 tbsp curry powder
◾️ 1 tsp ground cumin
◾️ 1 tsp ground coriander
◾️ ½ tsp cinnamon
◾️ ¼ tsp ground cloves
◾️ ½ tsp chili flakes (optional)
◾️ 1 can (14 oz) diced tomatoes
◾️ 1 cup beef broth
◾️ ½ cup coconut milk
◾️ Salt & pepper to taste
◾️ Fresh cilantro, chopped (for garnish)
◾️ Cooked basmati rice (for serving)
Directions
1. Heat oil in a large pan over medium-high. Brown beef cubes in batches. Transfer to slow cooker.
2. In the same pan, sauté onions until soft (5–6 mins). Add garlic, ginger, tomato paste, and spices. Cook 2–3 mins until fragrant.
3. Add this mixture to the slow cooker along with diced tomatoes, beef broth, and coconut milk. Season with salt & pepper.
4. Stir well, cover, and cook on LOW for 7–8 hrs or HIGH for 4–5 hrs until beef is tender.
5. Serve hot over basmati rice and top with fresh cilantro
Prep Time: 20 min
Cook Time: 8 hrs (LOW)
Total Time: 8 hrs 20 min
Servings: 6
Calories: ~490 kcal/serving
3 Pro Tips for Best Results:
Use full-fat coconut milk for a creamier, richer sauce.
Brown the beef properly – this step adds deep flavor you don’t want to skip!
Double the batch and freeze leftovers – curry always tastes better the next day