Description
A flavorful and tender beef curry cooked slowly in a rich, spiced tomato gravy.
Ingredients
Scale
- 2 lbs Beef chuck (cubed)
- 1 can (14 oz) Crushed tomatoes
- 1 can (14 oz) Coconut milk
- 2 tbsp Garam masala
- 1 Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 inch Fresh ginger (grated)
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 2 tbsp Tomato paste
- Salt & black pepper to taste
- Fresh cilantro (for garnish)
Instructions
- In a skillet, sauté onion in oil until soft and golden. Add garlic and ginger; cook until fragrant.
- Stir in tomato paste and spices (garam masala, curry powder, cumin, paprika) to toast and bloom flavors.
- Transfer beef to the slow cooker and pour the spiced tomato mixture over it.
- Add crushed tomatoes and coconut milk; stir to combine.
- Cover and cook on LOW for 8 hours until beef is fork-tender and sauce thickens.
- Taste and adjust seasoning with salt and pepper.
- Garnish with chopped cilantro and serve with warm naan or rice.
Notes
- For a spicier curry, add red chili powder to taste.
- Serve with basmati rice or naan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg