This Madras Beef Curry is a warming curry that is perfect for a cool evening. The slow cooker brings deep flavors and tender meat with little effort.
Fall means soups and stews. All those hearty dishes that warm you to the core. And, there’s nothing better than the crock pot to welcome you home with the smells of dinner waiting.
We’ve been on a curry kick recently. Something about those warming spices and red/yellow hues make us think of fall as much as apples and pumpkins.
Like we talked about last week, curry is such a broad label. Ingredients and nuances don’t just vary between regions, but even vary between households. All curries are not alike, and they don’t have the same spice level. So, if you think you wouldn’t be a fan of curries because they’re too spicy, think again. (In fact, my spice-intolerant father was quite impressed when we took him to a Thai restaurant for curry.) But that’s heading into a whole different country. We’ll keep things simple today and stick with Indian curries, like the one we shared last week.
The breakdown of an Indian curry.
Indian curries are characterized by the use of a blend of dry spices. These can include anise, bay, cardamom, cinnamon, chilies, cloves, coriander, cumin, fennel, garlic, ginger, mustard seed, nutmeg and turmeric, among others.
In Northern India, you will find it common to serve curries with flatbread, like naan. These are the types of curries often found in the US as well, containing a variety of meats and vegetables with dairy (cream, yogurt or butter) to give them a creamy texture.
Southern Indian curries lean a bit on the spicier side, with more emphasis on chilies. Lentils are often used, and curry is commonly served with rice.
Eastern Indian curries are more savory than spicy and rely heavily on onions for flavor and texture.
And, Western Indian curries tend towards the spicy and sweet category, favoring a pinch of sugar to curb the heat. These are often served alongside dal, a lentil soup.
From my research, these are the best ways I found to categorize the many types. For us, it helps to give us a frame of reference when we are eating or cooking Indian food.
While our Potato Curry with Paneer is more of a North Indian style curry, a Madras curry hails from the southern region, where curries do tend to have a bit more heat.
For our Madras Beef Curry, we start by toasting the spices to really bring out the flavor and fragrance. Then, we sear the meat, to seal in the juices and prepare the chunks for the slow simmer.
After just a few steps, the crock pot takes over, letting all the flavors of this beef curry simmer and stew together. (And, making the house smell WONDERFUL!)
Just before serving, we stir in some yogurt to thicken the sauce and bring a creaminess to the dish that will contrast nicely with the spice of the chili powder and cayenne. If you’re not a fan of spicy foods, just dial the chili powder and cayenne back. (You can even cut the cayenne completely if you’d like.)
- 1 Tbsp garam masala
- 4 tsp ginger
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (omit, if you are looking for a less spicy dish)
- 2lb chuck roast, cubed 1”
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 4 lbs potatoes, washed and cut into 1” chunks
- 2 large green peppers, cut into 1” chunks
- 1 (14oz) can diced tomatoes, undrained
- 1 c beef stock, low sodium
- 2 Tbsp tomato paste
- 2 Tbsp lemon juice
- ½ c plain, low-fat yogurt, room temperature
- In a medium skillet, toast spices over medium high heat until fragrant, 3-4 minutes. Remove from the heat into a bowl to avoid burning the spices.
- Place half of the beef cubes in the skillet and brown on all sides over high heat, 4-5 minutes. Place the browned cubes in the bowl of your crock pot, and repeat with the remaining cubes.
- Add onion and garlic to the beef juices that are now in the skillet and sauté over medium high heat until golden, 3-4 min. Place in the crock pot over the beef.
- Add the toasted spices, potatoes, green peppers, tomatoes, beef stock, tomato paste, and lemon juice to the crock pot. Cover and cook over low heat for 5-6 hours or high heat for 2-3 hours.
- Just before serving, mix in yogurt. Cook for an additional 10 minutes to warm through.
- Serve with Naan or other flatbread.
This week the Sunday Supper crew is breaking out the slow cooker for fall, from beverates to desserts, and everything in between, we’ve got you covered for this chilly season. Thanks to Heather of Hezzi-D’s Books and Cooks and Christie of A Kitchen Hoor’s Adventures for hosting this week’s event.
- Crockpot Kielbasa Split Pea Soup from The Foodie Army Wife
- Amazing Slow Cooker French Onion Soup from Hot Momma’s Kitchen Chaos
- Crock Pot Turkey Meatball Soup from Flour On My Face
- Kale & Kielbasa Soup Slow Cooker Lime Garlic Chicken from The Messy Baker
- Slow Cooker Chicken, Spinach and White Bean Soup from Amee’s Savory Dish
- Slow Cooker Tomato Basil Soup from Noshing With The Nolands
- Spicy Ham and 10-Bean Soup from Food Lust People Love
- Crockpot Caramelized Pork Noodle Soup from Brunch with Joy
- Slow Cooker Acorn Squash and Apple Soup from Rants From My Crazy Kitchen
- Three Bean, Butternut, and Quinoa Vegetarian Chili from Ruffles & Truffles
- Potato, Kielbasa and Spinach Soup With Gouda from Meal Planning Magic
- Slow Cooker Chunky Chicken Tortilla Soup #GlutenFree from Sue’ s Nutrition Buzz
Scrumptious Mains (Breakfast and Dinner)
- Slow Cooked Apple Pie Oatmeal from Life Tastes Good
- Pork and Cabbage Stew from Kudos Kitchen by Renee
- Slow Cooker Lime Garlic Chicken from Peaceful Cooking
- Slow-Cooked Country Pork and Veggies from Cindy’s Recipes and Writings
- Buffalo Chicken Sliders from Eat, Drink and be Tracy
- Slow Cooker Mongolian Beef from Marlene Baird
- Madras Beef Curry with Vegetables from Curious Cuisiniere
- Crock Pot Pork Chops with Apples and Figs from Cooking On The Ranch
- Slow Cooker Shredded Beef Tacos from Hezzi-D’s Books and Cooks
- Crockpot Sesame Chicken from Casa de Crews
- Pork Chops in Gravy with Potatoes from Cookin’ Mimi
- Slow Cooker Tomato Basil Pulled Chicken from Cupcakes & Kale Chips
- Slow Cooker Spicy Peach Pulled Pork from Family Foodie
- Slow Cooker Garlic Chicken with Artichokes from Bobbi’s Kozy Kitchen
- Scalloped Potatoes from Peanut Butter and Peppers
- Slow Cooker Caramelized Onions from The Dinner-Mom
- Slow Cooker Brownie Dessert from That Skinny Chick Can Bake
- Triple Chocolate Cake from MealDIva
- Slow Cooker Rice Pudding from Killer Bunnies, Inc
- Slow-Cooker Kheer (Indian Rice Pudding) from Magnolia Days
- Slow Cooker Lemon Poppy Seed Cake from NinjaBaking
- Slow Cooker Sourdough from A Kitchen Hoor’s Adventures
- Slowcooker Seedy Bread from Jane’s Adventures in Dinner
Sips and Spreads
- Spiced Caramel Cider from The Life and Loves of Grumpy’s Honeybunch
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