Slow Cooker Beef Curry

This healthy curry dish is super easy to make!

My family loves anything with curry and this slow cooker recipe is at the top of the list. No prep work required, toss everything in the slow cooker and dinner is ready in 7 to 8 hours. Now, that’s what I call a meal.

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41 Comments

      1. Cat, The same cooking time will work, just be sure to cube the breast as well. I would suggest 2-inch cubes, or about there. 🙂

  1. I have all of these ingredients on-hand…except cornstarch. How will it affect the recipe if I leave that out, or can I substitute with something else?

  2. Pam, It just makes a thicker sauce/gravy. You could dredge the beef in a little flour and brown a touch, then add to the slow cooker. This will do the same thing because of the flour.

  3. I just put it in the slow cooker. Super simple! Can't wait to taste this! What do you think about putting some carrots in with the beef?

  4. I added chick peas smashed up instead of cornstarch. This will also thicken gravy. I put in a tomato, carrots, an indian vegtable called Torie, a small potato, cumin and corriander…

  5. I'm going to try this soon! Looks like a great possibility for a recipe we can take on vacation with us as I'll be wanting healthy crockpot meals to make at the rental property! Awesome that it's dairy free and gluten free too!

    1. I just made this today and it was very liquidy in comparison to the way the picture looks. I added the cornstarch water mixture and let it cook 20 minutes while the rice cooked. Then I added additional cornstarch/water mixture as it hadn't thickened at all. It tasted okay but required additional salt and really didn't have much flavor. Based on the way the picture looks, it almost seems like there should have been tomato sauce added. Just not sure why mine didn't come out looking like the picture.

      1. Jenelle, The curry is what gives it the color. Additional salt can be added to taste. For more flavor, add 1/2 teaspoon crushed red pepper flakes. Feel free to add a few tablespoons tomato sauce too. I’ve done it with and without. Also, reduce the liquid if it was too much for your taste. Thanks! 🙂

  6. This came out awesome!! Added curried chickpeas as a side over quinoa. Next time will add some naan bread. A definite keeper!!

  7. Hi there this looks just great. could I add some halved or quartered potatoes in with that, or do you think it is better to cook separately. If so would you put the potatoes in later in the process. Regards peter

  8. Hello, I have only had curry a few times and sometimes it is very spicy and other times it is not. Is this recipe mild?

    1. Marissa, It really depends on the curry powder used. For a spicer recipe, use green or red curry and yellow for a milder taste. The yellow contains more turmeric. Green is the spicest, while red is spicy, it’s also a little sweeter. We used yellow when making this recipe. 🙂

  9. Has anyone tried adding cauliflower to this? Would I need to add a bit more broth to be able to add a veggie?

  10. Are you suppose to add cilantro in the beginning also? Mine turned really soupy and green and wondering if i was maybe suppose to garnish with cilantro like rhe picture?

    1. Nicole, I updated the recipe and made cilantro optional. It’s actually used just before serving. 🙂

  11. Now I see how my local Curry House makes such a delicious variety of food. This is my next Slow Cooker attempt after the wonderful 6 hour Corned Beef. Thank you so much Gale. Having a nostalgic moment for my long gone Hawkins Pressure Cooker and wondering how long I’d cook this and would it be as tasty pressure cooked? Sydney. Australia.

    1. Hi, I’m sure it would be delicious. Hmmmm…I’m not sure how long it would take in a pressure cooker, but based similar recipes I’ve made in an Instant Pot, about 35 minutes.

  12. Thank you for recipe. Cannot wait to try out curry recipe. Will be adding a hot chilly to it as the whole family young and old love hot curries. will let you informed how things went.

    1. Marla, I would double everything else. Here’s my recommendation if doubling the meat:

      1 tablespoon curry powder
      1 medium sweet onion, diced
      3 cloves garlic, minced
      2 teaspoons freshly grated ginger
      1/2 teaspoon black pepper
      Kosher or sea salt to taste
      1 3/4 cups beef broth or stock, low-sodium
      2 tablespoon cornstarch or arrowroot + 2 tablespoon water, optional
      1/2 cup freshly chopped cilantro, optional

    1. Rita, I’m so sorry you didn’t enjoy the recipe. Overall, those who made the curry loved it!

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