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Tuesday 22 September 2026 22:45:35 GMT

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2026-09-26 23:23:50

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Slow Cooker Beef and Coconut Curry Ingredients: 700g beef chuck, cut into bite-sized pieces 2 tablespoons vegetable oil 1 large onion, finely chopped 4 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons mild curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon turmeric 1 can (400ml) full-fat coconut milk 1 cup beef stock 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon lime juice 1 cinnamon stick 1 red bell pepper, sliced 1/2 cup fresh coriander, chopped Salt and black pepper to taste 4 cups cooked basmati rice, for serving 4 garlic naan, for serving Crispy fries, for serving Directions: Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and black pepper, then brown it in batches for 2-3 minutes per side. Transfer the beef to the slow cooker. In the same skillet, add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger and cook for 30 seconds until fragrant. Stir in the curry powder, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute to release the spices. Add the coconut milk, beef stock, and tomato paste. Stir well, scraping up any browned bits from the skillet. Pour the sauce into the slow cooker over the beef. Add the brown sugar, lime juice, cinnamon stick, and sliced red bell pepper. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is exceptionally tender and the sauce is rich and creamy. Remove the cinnamon stick and adjust the seasoning with additional salt, black pepper, or lime juice if needed. Stir in most of the fresh coriander just before serving. Spoon the creamy coconut beef curry over fluffy basmati rice. Serve with warm garlic naan and crispy fries, then garnish with the remaining coriander. Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes Kcal: 785 kcal | Servings: 6 servings #Foodie #homecooking #tastyfood #beef #recipes

Slow Cooker Beef and Coconut Curry Ingredients: 700g beef chuck, cut into bite-sized pieces 2 tablespoons vegetable oil 1 large onion, finely chopped 4 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons mild curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon turmeric 1 can (400ml) full-fat coconut milk 1 cup beef stock 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon lime juice 1 cinnamon stick 1 red bell pepper, sliced 1/2 cup fresh coriander, chopped Salt and black pepper to taste 4 cups cooked basmati rice, for serving 4 garlic naan, for serving Crispy fries, for serving Directions: Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and black pepper, then brown it in batches for 2-3 minutes per side. Transfer the beef to the slow cooker. In the same skillet, add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger and cook for 30 seconds until fragrant. Stir in the curry powder, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute to release the spices. Add the coconut milk, beef stock, and tomato paste. Stir well, scraping up any browned bits from the skillet. Pour the sauce into the slow cooker over the beef. Add the brown sugar, lime juice, cinnamon stick, and sliced red bell pepper. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is exceptionally tender and the sauce is rich and creamy. Remove the cinnamon stick and adjust the seasoning with additional salt, black pepper, or lime juice if needed. Stir in most of the fresh coriander just before serving. Spoon the creamy coconut beef curry over fluffy basmati rice. Serve with warm garlic naan and crispy fries, then garnish with the remaining coriander. Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes Kcal: 785 kcal | Servings: 6 servings #Foodie #homecooking #tastyfood #beef #recipes

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