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A bowl of beef and vegetable coconut curry served with basmati rice, coconut rice and garlic naan.

Slow Cooker Beef and Vegetable Coconut Curry

Looking for a dinner that feels like a warm hug after a long day? This slow cooker coconut beef curry is the ultimate "set it and forget it" meal that transforms humble root vegetables into a rich, gourmet feast. I love making this for friends because it fills the whole house with an incredible aroma, and the beef gets so tender you won't even need a knife. It’s a foolproof way to get those deep, complex flavours of a traditional curry without standing over a stove all evening.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Dinner, Main Course
Cuisine Indian-Inspired
Servings 8

Ingredients
  

Beef

  • 2.2 lbs stewing beef cubes (blade or chuck roast), trimmed of excess fat 1 kg
  • avocado oil, for browning

Vegetables

  • 1 lb potatoes, peeled and cut into 1 inch (3 cm) chunks 450 g
  • 1 lb sweet potatoes, peeled and cut into 1 inch (3 cm) chunks 450 g
  • 1 large yellow onion approx. 9 oz / 250 g, sliced
  • 1 medium red onion approx. 5 oz / 150 g, sliced
  • 5 to 6 cups green cabbage, thinly sliced 300 g

Aromatics & Spices

  • 2 tablespoon fresh ginger, finely grated 20 g
  • 4 large garlic cloves 20 g, minced
  • 2 teaspoon kosher salt plus more to taste
  • 1 ½ tablespoon garam masala
  • 1 tablespoon mild curry powder
  • 2 teaspoon ground cumin
  • 1 ½ teaspoon ground turmeric
  • 1 teaspoon mild chili powder
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 4 green cardamom pods lightly crushed (or ½ teaspoon ground cardamom)

Sauce

  • 14 oz can crushed tomatoes 398 mL
  • 13 ½ oz can full-fat coconut milk 400 mL
  • 1 ¼ cups low-sodium beef stock or water 300 mL

For Serving, Optional

  • Basmati rice
  • Garlic butter naan (homemade or store-bought)
  • Red chili slices
  • Fresh lime wedges
  • Chopped cilantro
  • Coconut yogurt

Instructions
 

Brown the Beef & Deglaze (Recommended)

  • Pat the beef dry with paper towels to ensure a good sear. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Brown the beef in batches (about 2 to 3 minutes per side) until a deep brown crust forms; do not crowd the pan.
  • Once all the beef is browned, pour about ½ cup of the beef stock into the hot skillet. Use a wooden spoon to scrape up the browned bits (the fond) from the bottom of the pan. Add the browned meat back into the skillet briefly to coat it in those flavorful juices, then pour everything—meat and liquid—into your 5 to 7 quart (4.7 to 6.6 L) slow cooker.

Build the Curry Base

  • Add the yellow and red onions, ginger, garlic, all the dry spices, bay leaves, and cardamom pods to the slow cooker and stir. Pour in the crushed tomatoes, coconut milk, and beef stock. Stir the mixture thoroughly to ensure the spices are fully integrated.

Incorporate Vegetables

  • Add the potatoes and sweet potatoes to the pot. Stir once to coat the vegetables and ensure most pieces are submerged in the liquid.

Slow Cook

  • Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours. The beef should be fork-tender and the potatoes soft when pierced.

Add the Cabbage

  • To keep the cabbage silky rather than mushy, stir it in during the final 30 to 45 minutes of cooking if on HIGH, or the final 45 to 60 minutes if on LOW.

Final Seasoning

  • Remove the bay leaves and cardamom pods. Taste the sauce and add more salt if needed. If the sauce is too thick, stir in a small amount of hot stock to reach your desired consistency.

For Serving, Optional

  • Serve over basmati rice or with warm garlic naan. For a lower-carb option, it is delicious on its own as a thick stew. Garnish with lime wedges, chopped cilantro and coconut yogurt.

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Video

Notes

Tips & Substitutions

  • The Acid Rule: Always add the lime juice to individual bowls rather than the slow cooker pot. Adding acid too early can toughen the beef and mute the coconut flavour.
  • Vegetable Swap: If you don’t like cabbage, you can stir in two large handfuls of fresh baby spinach just 5 minutes before serving.
  • Protein Variations: → Lamb: Use 2.2 lbs (1 kg) lamb shoulder. Cook for the same time as beef. → Chicken: Use 2.4 lbs (1.1 kg) boneless chicken thighs. Cook on LOW for 4.5 to 5.5 hours or HIGH for 2.5 to 3.5 hours (until 165°F or 74°C).

Storage

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: This freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Heat gently on the stovetop. You may need to add a splash of water as the potatoes will absorb liquid as they sit.
Keyword beef and coconut curry slow cooker, beef and sweet potato curry, beef and vegetable curry, crock pot beef curry coconut milk, slow cooker beef and vegetable curry
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