Slow-Cooker Beef Curry

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  • Level: Easy
  • Total: 7 hr 25 min
  • Prep: 25 min
  • Cook: 7 hr
  • Yield: 4 servings
  • Nutrition Info
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2 1/2 pounds cubed beef stew meat

1 pound small red-skinned potatoes, quartered

2 tablespoons Madras curry powder

1 1/4 teaspoons ground cumin

2 tablespoons finely chopped peeled ginger

2 large cloves garlic, grated

Kosher salt and freshly ground pepper

5 slices naan bread

2 15-ounce cans diced fire-roasted tomatoes

1 1/4 cups fresh cilantro

1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar


  1. Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
  2. Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
  3. Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.