Slow cooker beef curry.

Curry is one of my ‘ride or die’ meals. I bloody love it. The thing I love most is that no curry ever tastes the same and it’s so versatile. I’ve always enjoyed food with a bit of a kick but not too spicy. I love to have some natural yoghurt with mine to cool it down slightly and it adds creaminess without using cream. I always make a huge batch so it can be frozen and we share it with our friends! This curry worked out to be roughly 370 calories per serving which is amazing for a curry! So much better for you than getting a takeaway, and it tastes just as nice, if not nicer. The great thing about doing it yourself, means that you know what goes into it and can control the spice level.

I used to always cook my curry on the hob but since having the slow cooker, I much prefer to do it in there as it means you need no fat or have to brown off the meat – which I bloody hate doing as it’s time consuming and messy. I start mine the night before and cook for a few hours before bed then turn it back on in the morning and allow it to cook all day. The meat is so tender and moist and it always has a nice consistency. This curry went down extremely well I got around 10 servings out of it! We had it with some friends initially so there were five of us and I froze the rest so I won’t have to cook a curry again for a while. I never serve rice with mine as I prefer potatoes, so I made some bombay potatoes and got a dahl out of my freezer from a previous stash.

Prep time – 15 minutes.

Cooking time – 12+ hours.


  • 700g diced beef.
  • 2 large brown onions, diced.
  • 1 green pepper, diced.
  • 1 yellow pepper, diced.
  • 2 tsp lazy garlic.
  • 1 red chilli, sliced.
  • 100g chestnut mushrooms, diced.
  • 400g chickpeas.
  • 1 large cauliflower cut into florets.
  • 2 tbsp medium curry powder.
  • 400g chopped tomatoes.
  • 1 tsp cumin seeds.
  • 1 tsp mustard seeds.
  • 1 tsp ground coriander.
  • 1 tsp garam masala.
  • 1 tsp ground cumin.
  • 1 tsp fenugreek.
  • 1 tsp chilli powder.
  • 1 tsp ground ginger.
  • 2 tbsp ground tumeric.
  • 400ml coconut milk.
  • 2 tbsp honey.
  • 2 tbsp fat free natural yoghurt.
  • Fresh coriander.

I’m not going to write a method for this, as you literally just chuck it all in, stir thoroughly to begin with and then cook on high until you want to eat it! Garnish with fresh coriander and natural yoghurt.


6 Comments Add yours

  1. jessierenea says:

    It’s breakfast time over here on my side of the world but you’ve literally just made hungry for dinner after reading this post lol gosh! Thanks for sharing !! Looks delicious and worth trying!!


  2. Isa Lillo says:

    Curry is one of my favourite dishes and I always make it at home too πŸ™‚ It so much better, as you said you can control what you put in and the spice level.I’ll try your recipe next time, it really looks so yummy!Thanks for sharing πŸ™‚ Isa


    1. Thank you ☺️ x


  3. Yum, this looks absolutely delicious! I am definitely adding this to my list of slow cooker recipes. Thanks for sharing!


  4. This sounds really yummy!! Xx


  5. The Eclectic Contrarian says:

    Looks awesome!


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