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Slow Cooker Beef and Potato Curry – Rich, Spiced, and Hearty

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This Slow Cooker Beef and Potato Curry is rich, aromatic, and full of warm spices. Slow simmered until the beef is tender and the potatoes are creamy, it’s perfect for cozy nights or make-ahead meals.

Ingredients

Scale

  • 2 lbs beef chuck roast, cut into chunks

  • 1.5 lbs Yukon Gold potatoes, peeled and cubed

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp curry powder

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp chili powder

  • 1 tsp salt

  • 1/2 tsp sugar

  • 1 can (14 oz) crushed tomatoes

  • 1 cup coconut milk or whole milk yogurt

  • 1/2 cup beef broth

  • 1 tsp garam masala

  • 1 cup peas or spinach (optional)

  • Juice of 1/2 lemon (optional)

Instructions

  • (Optional) Brown beef in a skillet until golden.

  • Sauté onions, garlic, and ginger in the same pan. Stir in curry powder, cumin, paprika, and chili powder.

  • Add beef, sautéed mix, potatoes, tomatoes, coconut milk, and broth to slow cooker. Stir in salt and sugar.

  • Cook on low 7–8 hours or high 4–5 hours, until beef is tender.

  • Stir in garam masala, peas/spinach, and lemon juice during last 30 minutes.

  • Adjust seasoning and serve hot with rice or naan.

Notes

  • Add chili for more heat.

  • Substitute with chicken or lamb if desired.

  • Freezes well for up to 3 months.

Find it online: https://feasttrove.com/slow-cooker-beef-and-potato-curry-rich-spiced-and-hearty/