This delicious Jamie Oliver Slow-Cooker Beef Curry is rich, creamy, and packed with bold flavors. Tender braising steak slow-cooks in a fragrant blend of curry paste, coconut milk, and spices, making it the perfect comfort meal. Customize it with your favorite curry paste and serve it with rice or poppadoms for a hearty, satisfying dinner!
Ingredients Needed
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 4cm (1½-inch) piece of ginger, grated
- ½ bunch fresh coriander (15g / ½ oz), stalks finely chopped, leaves reserved
- 2 mixed-colour bell peppers, deseeded and roughly chopped
- 100g (3.5 oz) cherry tomatoes, halved
- 500g (1.1 lbs) diced braising steak
- 1 tbsp olive oil
- 90g (½ x 180g jar / 3 oz) of your favorite curry paste
- 200ml (¾ cup) water
- 200ml (½ x 400g tin / ¾ cup) light coconut milk
- Sea salt and black pepper, to taste
How To Make Slow-Cooker Beef Curry
- Prep the ingredients: Peel and finely chop the onion, garlic, and ginger. Finely chop the coriander stalks, reserving the leaves in a bowl of cold water.
- Season and brown the beef: Toss the diced beef with a pinch of sea salt and black pepper. Heat a large non-stick frying pan over medium heat with 1 tablespoon of olive oil. Sear the beef for 5 minutes until browned.
- Cook the vegetables: Add the chopped onion, garlic, ginger, peppers, cherry tomatoes, and coriander stalks to the pan. Stir in the curry paste and cook for 2 minutes, until fragrant. If needed, add a splash of water to deglaze the pan.
- Transfer to the slow cooker: Move everything to the slow cooker and pour in enough water to just cover the beef (about 200ml / ¾ cup).
- Slow cook: Cook on high for 3 hours or low for 8 hours, until the beef is tender.
- Add the coconut milk: Stir in the coconut milk and let it warm through for a few minutes.
- Garnish and serve: Scatter the reserved coriander leaves on top and serve with fluffy rice, poppadoms, and your favorite chutney or pickles.
Recipe Tips
- Brown the Beef Well: Searing the beef before slow cooking adds deep, rich flavor. Don’t skip this step!
- Don’t Skip the Water: Adding enough water (about 200ml/¾ cup) helps keep the beef tender and prevents drying out.
- Stir in Coconut Milk at the End: Adding it too early can cause it to separate. Stir it in after cooking for a smooth, creamy texture.
- Let It Rest Before Serving: Letting the curry sit for 5–10 minutes after cooking helps the flavors blend beautifully.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover beef curry cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, place the curry in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Pour the curry into a pan and heat over medium-low heat for 5–10 minutes, stirring occasionally. Add a little water or coconut milk if it thickens too much. Cook until fully warmed through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 332
- Total Fat: 18.6g
- Saturated Fat: 8.4g
- Total Carbohydrate: 12.6g
- Dietary Fiber: 4.6g
- Sugars: 9g
- Protein: 28.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Slow-Cooker Beef
- Jamie Oliver Chicken, Sausage & Mushroom Stew
- Jamie Oliver Sticky Miso Aubergine
- Jamie Oliver Vegan Pasta Bake
Jamie Oliver Slow-Cooker Beef Curry
Description
This delicious Jamie Oliver Slow-Cooker Beef Curry is rich, creamy, and packed with bold flavors. Tender braising steak slow-cooks in a fragrant blend of curry paste, coconut milk, and spices, making it the perfect comfort meal. Customize it with your favorite curry paste and serve it with rice or poppadoms for a hearty, satisfying dinner!
Ingredients
Instructions
- Prep the ingredients: Peel and finely chop the onion, garlic, and ginger. Finely chop the coriander stalks, reserving the leaves in a bowl of cold water.
- Season and brown the beef: Toss the diced beef with a pinch of sea salt and black pepper. Heat a large non-stick frying pan over medium heat with 1 tablespoon of olive oil. Sear the beef for 5 minutes until browned.
- Cook the vegetables: Add the chopped onion, garlic, ginger, peppers, cherry tomatoes, and coriander stalks to the pan. Stir in the curry paste and cook for 2 minutes, until fragrant. If needed, add a splash of water to deglaze the pan.
- Transfer to the slow cooker: Move everything to the slow cooker and pour in enough water to just cover the beef (about 200ml / ¾ cup).
- Slow cook: Cook on high for 3 hours or low for 8 hours, until the beef is tender.
- Add the coconut milk: Stir in the coconut milk and let it warm through for a few minutes.
- Garnish and serve: Scatter the reserved coriander leaves on top and serve with fluffy rice, poppadoms, and your favorite chutney or pickles.
Notes
- Brown the Beef Well: Searing the beef before slow cooking adds deep, rich flavor. Don’t skip this step!
- Don’t Skip the Water: Adding enough water (about 200ml/¾ cup) helps keep the beef tender and prevents drying out.
- Stir in Coconut Milk at the End: Adding it too early can cause it to separate. Stir it in after cooking for a smooth, creamy texture.
- Let It Rest Before Serving: Letting the curry sit for 5–10 minutes after cooking helps the flavors blend beautifully.
Jamie Oliver Slow-Cooker Beef Curry