Crockpot Beef Curry

ByViolet ParkerEditorial Policy
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If you’re trying to add more variety to your slow cooker dinners, this beef curry is a great place to start! It’s rich without being heavy, gently spiced rather than fiery, and makes a welcome change from the usual casseroles and pot roasts. Serve it with rice and naan, and you’ve got a family dinner that tastes way better than takeout! 

Don’t miss more of my crockpot favorites whilst you’re here. I think you’ll also love my crockpot chicken curry, crockpot chile colorado, crockpot sweet and spicy kielbasa bites, crockpot teriyaki steak bites, crockpot chicken and sausage gumbo, and crockpot chicken fried rice! 

crockpot beef curry

Test Kitchen Notes: I tested this both with and without browning the beef first. Searing the beef gives the curry a little extra depth of flavor, so it’s worth doing if you have the time. But if your goal is a true dump-and-go dinner, you can skip that step entirely! Don’t skip a squeeze of lime at the end right before serving, as the little touch of acidity really brightens up the flavors. 

crockpot beef curry bowl

Ingredients & Overview

This curry starts with beef chuck roast, which becomes meltingly tender after a long, slow cook. Carrots, onion, garlic, and fresh ginger build the base, while diced tomatoes, full-fat coconut milk, and red curry paste create a rich, creamy sauce with plenty of flavor.

A blend of garam masala, cumin, coriander, and red pepper flakes adds warmth and depth. Bell peppers are stirred in towards the end of cooking so they keep a little bite, and a squeeze of fresh lime juice and a handful of cilantro brighten everything up before serving.

crockpot beef curry ingredients

Recipe Notes & Tips 

  • Brown the beef first (optional): If you have a few extra minutes, searing the beef before it goes into the slow cooker will add extra depth of flavor. That said, it’s still delicious if you skip this step.
  • Swap the vegetables: Carrots can easily be replaced with butternut squash, pumpkin, or sweet potato. You can also add vegetables like mushrooms, green beans, or eggplant, or leave the vegetables out altogether for a more traditional beef curry.
  • Adjust the consistency: This recipe makes a rich, thick curry without any added stock or water. If you’d like a thinner sauce, stir in a splash of beef stock or water before serving. If you prefer it even thicker, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the curry. Cook on HIGH for 15-20 minutes, stirring occasionally, until thickened.
  • Cream instead of coconut milk: If you’re not a fan of coconut milk, you can use 1 cup of heavy cream instead. Stir it in right at the end of cooking to help prevent it from curdling.
  • Adjust the heat: Red curry pastes can vary quite a bit in spice level. Start with 3 tablespoons if you’re unsure, then taste and stir in a little more if you’d like a hotter curry.

beef curry on spoon

Storage & Reheating 

Store any leftover beef curry in an airtight container in the refrigerator for 3 to 4 days.

Reheat gently in a saucepan over medium heat, stirring occasionally until piping hot. If the sauce has thickened in the fridge, add a splash of water or beef stock to loosen it up.

slow cooker beef curry

Serving Ideas 

Serve this beef curry over fluffy basmati or jasmine rice with warm naan or roti on the side for scooping up all of that rich, creamy sauce.

It’s also a great recipe for serving family-style. Place the slow cooker in the middle of the table with bowls of rice, naan, cilantro, lime wedges, and your favorite toppings, then let everyone help themselves.

If you’re hosting, this is one of those meals that’s ideal served straight from the crockpot. It stays warm for hours, making it perfect for relaxed dinners where everyone eats at their own pace.

Finish each bowl with plenty of fresh cilantro and a squeeze of lime juice to brighten the flavors.

crockpot beef curry
Print Recipe

Crockpot Beef Curry

This crockpot beef curry combines tender chunks of beef with carrots in a rich coconut curry sauce made with red curry paste, tomatoes, and warming spices. It's an easy slow cooker dinner that's delicious served with rice and naan.
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Main Course
Servings: 6

Ingredients

  • 3 lb boneless beef chuck roast cut into bite-sized chunks
  • 2 large carrots or 3 medium, peeled and sliced ½-inch thick
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger peeled and finely minced or grated
  • 14.5 oz can diced tomatoes with liquid
  • 13.66 oz can full-fat coconut milk
  • 3-4 tablespoons red curry paste or to preferred spice level
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon red pepper flakes or to taste
  • Salt and pepper to taste
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • ½ lime juiced
  • Cilantro for topping
  • Lime wedges for serving

Instructions

  • Add the beef, carrots, onion, garlic, and ginger to the bottom of a 6-quart slow cooker.
  • In a large bowl, whisk together the diced tomatoes, coconut milk, red curry paste, cumin, garam masala, coriander, red pepper flakes, salt, and pepper until well combined. Pour the sauce over the beef and stir everything together.
  • Cover and cook on LOW for 7 to 8 hours, or until the beef is fork tender.
  • During the last hour of cooking, stir in the sliced bell peppers. (If you don't mind softer peppers, you can add them at the beginning instead.)
  • Stir in the lime juice, then taste and adjust the seasoning if needed.
  • Sprinkle with fresh cilantro and serve with extra lime wedges on the side.

If you’ve tried this curry in your own kitchen, I’d love to hear your thoughts! You can leave a review and rating below.