Delicious and Simple Crockpot Beef Curry Recipe

Today I'm going to share with you the best crockpot beef curry recipe I've ever come across. My friend, Anna, introduced it to me and I loved it so much, I've made it several times since. 

Every time I get to eat it, I sigh rapturously. 

The original recipe I've based it on is a stovetop recipe, but I like being able to prepare this in the morning and come back to a perfectly cooked dinner in the evening, so I've turned it into a sumptuous crockpot recipe. 

The recipe I'm sharing is the base recipe, but feel free to add in extra vegetables you may have on hand. In the photos below you will see I added a diced eggplant to the crockpot, to use it up. It absorbed the flavours of the curry wonderfully and was a great addition. Choko and zucchini can be used in a similar way. Anna often adds chickpeas to her curry, to help bulk it out if she's feeding a crowd. 

Ingredients

• 2 Tbsp cooking oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 1 Tbsp fresh grated ginger
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 Tbsp ground coriander
• 1/2 - 1 tsp chilli powder
• 500g stewing meat (eg. chuck steak or blade steak), diced into 1.5cm pieces. 
• 1 tsp salt
• 400g tin diced tomatoes
• 400ml tin coconut cream

Method

1. Heat oil in a large saucepan on a medium heat and cook the onion until soft. 
2. Add the garlic, ginger, turmeric, cumin, coriander and chilli powder. Stir until heated.
3. Increase the heat to high and add the diced beef. Cook, stirring until the meat is slightly browned and well coated in the spices. 
4. Add the salt and diced tomatoes, and then stir, scraping the bottom of the pan so that the tomato juices deglaze it. 
5. Transfer the contents of the pan to a crockpot set to low. 
6. Cook on low for 6-8 hours, depending on the power of your particular crockpot. 
7. Five minutes before serving, stir in the coconut cream. 
8. Serve this beef curry on the rice of your choice. 

Serves 6 (and you're likely to have leftovers)