Made with warm Indian spices, tender beef and hearty vegetables, this aromatic slow cooker beef curry is the ultimate guilt-free cold weather comfort food.
Hands down, the most popular recipe of all time on The Lemon Bowl is my Slow Cooker Chicken Curry. And frankly, I’m not surprised! We make it at least several times a month because it is fast to throw together, super flavorful and packed with lean protein and hearty vegetables.
Slow Cooker Beef Curry is a twist off my chicken curry made with tender stew meat, creamy butternut squash and loads of other vegetables to keep you satisfied with fewer calories. Garam masala, curry powder and fresh ginger hit all of your favorite spice notes without too much heat which is ideal when feeding little ones. Of course, you’re welcome to dial up the head by adding in more cayenne.
The real star of this dish, however, is the creamy whole milk plain yogurt. This tangy, protein-rich ingredient is one of my secrets when it comes to preparing lower cost cuts of meat like stew meat.
Yogurt is a natural tenderizer which makes it ideal for marinating chicken or beef. In fact, plain yogurt is the secret to my Beef Shawarma with Cucumber Yogurt Sauce and Indian Spiced Grilled Chicken.
What is your favorite way to use yogurt in savory dishes? I’d love to hear from you.
Your fork is waiting.
Slow Cooker Beef Curry
Ingredients
- 3 cups cauliflower florets
- 2 cups butternut squash cubed and peeled
- 1 medium onion diced
- 1 red pepper seeded and diced
- 1 pound beef stew meat
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 15 ounce can tomato sauce low sodium
- 1 cup whole milk plain yogurt
- 2 tablespoons curry powder
- 1 tablespoon grated ginger root
- 1 tablespoon garam masala
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne optional
- 1/2 teaspoon ground cloves
- scallions optional garnish
- Cucumber Yogurt Raita to serve
Instructions
- Place vegetables (cauliflower through red pepper) in the bottom of the slow cooker insert.
- Sprinkle beef with 1 teaspoon of the salt and 1/2 teaspoon of the pepper then place on top of the vegetables.
- In a medium bowl, whisk together all additional ingredients (tomato sauce through cloves) with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Drizzle mixture over the beef and vegetables then stir to combine.
- Cook on Low for 8 Hours or High for 4 Hours and serve with freshly sprinkled scallions and Cucumber Yogurt Raita on the side.
Disclosure: I am honored to be a Dairy Ambassador for Milk Means More. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
For more Healthy Slow Cooker Recipes, head over to Pinterest!
My kitchen smells amazing right now, thanks to you! I can’t wait to eat this tonight. We love Indian food around here. I was wondering about serving it with couscous? Or would you just do the sauce you mentioned and serve it just like that?
Curry is my favorite! I love making it in my slow cooker because I’m a huge fan of the whole “set it and forget it” dinner routine.
Girl…I LIVE by setting and forgetting hah!
I’m like you, I love using yogurt as a tenderizer. It works so well, plus it’s so healthy. I just love the look of this recipe and am really looking forward to trying this one out.
Yes!! I seriously love cooking with yogurt + meat – it’s the best and always works out!
These flavors sound incredible and made since it’s made in the slow cooker, it sounds like a must-try dinner!
I hope you try it Miss! Great for feeding large groups of hungry boys :)
This looks so hearty and comforting on a chilly fall night! I gotta try it!
I hope you try it Rachel!
Butternut squash – genius ingredient for beef curry this time of year. Love!
Right?? We need it sista, winter is coming!! xoxo Miss you!
I use yogurt in a lot of chicken marinades, but you’ve inspired me to add it to beef, too! What a marvelous idea for dinner once the fall weather returns :)
haha I know it’s been so warm!!
This recipe sounds like a great combination of flavors. Yogurt is nice for softening the flavor of the curry spices. But actually, my favorite way to use yogurt is to use whole milk Greek yogurt in place of sour cream. It works very nicely that way, and I’ve gotten to where I prefer the yogurt flavor.
I totally agree with you – I prefer it over sour cream too!