Slow Cooker Madras Beef Curry with Vegetables
This Madras Curry is a warming dish that is perfect for a cool evening. This slow cooker beef curry brings deep flavors and tender meat with little effort.
Servings: 8 people
Calories: 447kcal
Ingredients
- 4 teaspoon paprika
- 1 - 2 Tbsp chili powder*
- 1 tablespoon garam masala
- 1 Tbsp ground ginger
- 2 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 2 ½ lb chuck roast, cubed ¾”
- 1 tablespoon oil or ghee
- 1 onion, diced
- 2 cloves garlic, minced
- 3 lbs potatoes, (russet or Yukon Gold) scrubbed and cut into ¾” chunks
- 2 large green peppers, cut into ¾” chunks
- 1 (14 oz) can diced tomatoes, undrained
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon brown sugar
- 2 c beef stock (we prefer low sodium)
- 2 tablespoon tomato paste
- ½ c plain yogurt, room temperature
- 2 tablespoon lemon juice
Instructions
- In a medium skillet, toast spices (paprika, chili powder, garam masala, ginger, cumin, turmeric, and cinnamon) over medium heat until fragrant, 30 seconds - 1 minute. Remove them 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,1-2 minutes. Place the browned cubes in the bowl of your crock pot, and repeat with the remaining cubes.
- Add oil or ghee to the skillet along with the diced onion and garlic. 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, salt, pepper, and brown sugar to the slow cooker.
- Mix the beef stock with the tomato paste, to dissolve the paste. Pour over the ingredients in the slow cooker.
- Cover and cook over high heat for 3-4 hours or low heat for 6-7 hours, until simmering nicely.
- Before serving, mix in the yogurt and lemon juice. Cook for an additional 10 minutes to warm through.
- Serve with rice, .
Notes
*1 tablespoon of chili powder gives this curry a light, warming heat. If you love spice, feel free to dial it up to your preferred spice level.
This recipe from 2014 was updated in January 2019. We made a few tweaks to make the curry even better. Enjoy!
Nutrition
Calories: 447kcal | Protein: 43.7g | Fat: 10.3g | Saturated Fat: 3.6g | Fiber: 7.7g