Try our slow-cooker beef curry, then check out our easy beef curry, beef massaman curry and more curry recipes. Also discover more slow-cooker ideas such as our slow-cooker leg of lamb, slow-cooker beef bourguignon and slow-cooker roast beef.

With just a little prep, you can be coming home from work to a delicious curry, all ready to serve.

How to make the perfect slow-cooker beef curry: cook's tips

  • Using a ready-made curry powder is super quick and convenient, but why not try a paste for a change? Treat it in the same way as a powder, or as the pack suggests, and see which you prefer.

Can I reheat slow-cooker beef curry? Curry is often better the day after, so no worries if you have leftovers. Plus this dish can be frozen.

Slow-cooker beef curry recipe


  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely sliced
  • thumb-sized piece of ginger, peeled and sliced
  • 500g stewing beef, diced
  • 2 tbsp curry powder of your choice (we used medium)
  • 400ml tin coconut milk
  • 350g potatoes, peeled and cut into chunks
  • 200g fresh spinach, chopped
  • rice, to serve


  • STEP 1

    Heat the oil in a large frying pan and cook the onion until softened (5-6 mins), before stirring in the garlic and ginger. Cook for 1 min. Now add the beef and stir-fry until it is evenly browned. Sprinkle over the curry powder and cook for 1-2 mins before tipping the contents of the pan into the slow cooker.

  • STEP 2

    Off the heat, add the coconut milk to the frying pan and stir to gather any juices or spices left behind before adding to the slow cooker along with the potatoes, plus half a tin of water. Stir to mix before covering and cooking on low for 8 hrs.

  • STEP 3

    Stir the chopped spinach into the curry for the last 10 mins. Serve with rice.

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