This easy, Slow Cooker Beef Curry has a rich tomato, onion and garlic sauce, with a lovely warming heat. Delicious served with rice and naan bread, and naturally gluten free.
Add the beef, oil, onion, garlic and ginger to a large pan (or use the slow cooker pan if it’s hob-safe) and fry for 5 minutes on a medium-high heat, until the beef browns. You can skip this step if you’re short on time but it adds a great flavour!
Add the beef and onion mix to the slow cooker. Add the tinned tomatoes, curry powder, garam masala, salt, chilli halves and cardamom pods. Half-fill the empty tomato tin with water and add to slow cooker.
Mix everything together well, place the lid on and cook on high for 4-6 hours or low for -10 hours.
When ready to serve, spoon the yoghurt in and mix together well before dishing up with rice, gluten free naan bread and poppadoms.
Video
Notes
Short On Time? You can skip step 1 and just add everything straight into the slow cooker if you don't have time to brown it off. It'll still be delicious - I just think browning the meat with the aromatics intensifies the flavours.
Variations: Want a spicier curry? Add some chopped red chilli instead of the halved chilli. Want a dairy freecurry? Use coconut yoghurt instead of natural yoghurt.
Storing and Freezing: Any leftovers can be kept in the fridge or frozen, then reheated thoroughly before eating. I actually think this tastes better the next day as the flavours mature in the fridge overnight!
Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through this recipe, or the video in this recipe card.
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