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Slow Cooker Indian Beef Curry

Slow Cooker Indian Beef Curry with fall-apart beef and a creamy, yogurt-stirred sauce. Simmered low for 7–8 hours, then served over basmati rice with naan and fresh cilantro.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 2 lb beef stew meat Cut into 1.5-inch pieces.
  • 1 onion Finely diced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 can (14.5 oz) diced tomatoes
  • 0.5 cup beef broth
  • 2 tbsp oil
Spice blend and seasonings
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 0.5 tsp sugar
Creamy finish and serving
  • 0.5 cup plain full-fat yogurt Stir in during the last 30 minutes to make the sauce creamy.
  • fresh cilantro For garnishing.
  • basmati rice For serving.
  • naan bread Warm naan for the side.

Equipment

  • 1 slow cooker

Method
 

Build the curry base
  1. Add the beef to the slow cooker.
  2. Add the onion, garlic, ginger, diced tomatoes, beef broth, and oil to the slow cooker.
  3. In a bowl, stir together garam masala, curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and sugar.
  4. Mix the spice mixture into the slow cooker to coat the beef.
Slow-cook until tender
  1. Cook on low for 7–8 hours until the beef is fall-apart tender, stirring once near the end if needed for even cooking.
  2. Alternatively, cook on high for 4 hours until the beef is fall-apart tender.
Finish with yogurt and serve
  1. Stir the plain full-fat yogurt into the curry during the last 30 minutes, then mix until the sauce turns creamy and rich.
  2. Taste the curry and adjust seasoning as needed.
  3. Serve over basmati rice with warm naan and garnish with fresh cilantro.

Notes

Pro tip: For the creamiest texture, add yogurt only during the last 30 minutes and stir gently to avoid breaking. Refrigerate leftovers in a sealed container for up to 4 days; reheat on low until warmed through. Freezing is not recommended for yogurt-based curries. For a lighter option, use low-fat plain yogurt, noting the sauce may be slightly less rich.