Slow Cooker Coconut Beef Curry
Spicy and warming, this slow cooker coconut beef curry bubbles away in the slow cooker, the beef softening and flavours gently developing over the hours.
Packed full of vegetables too, the butternut squash thickens the sauce naturally so there is no need to use a thickening agent like cornflour. After a Spring day with a nip in the air it is lovely to come home to a steaming bowl of this.
Topped with freshly sliced red chilli and spring onions, you can serve it either traditionally with basmati rice, or with cauliflower rice or courgette noodles/zoodles if you are looking for a lighter option.
This dish is very forgiving so you can leave it cooking on low as long as you need to really. I like to save a portion or two and put it in a lunchbox to take to to work as well, I’m all about the easy lunches.
If you’re anything like me, you want to cook a dish and then not have to worry about thickening a runny sauce at the end. I also prefer not to have to use thickening granules or cornflour (cornstarch) to thicken the sauce too, preferring a natural option.
When I make my slow cooker vegetable curry too I use vegetables (sweet potato usually) to ensure a thick sauce. Now I’m following Weight Watchers, I tend to want to use a less starchy vegetable instead, and I found that frozen butternut squash chunks (zero SmartPoints) work just as well!
More Slow Cooker Curry Recipes
You might also like these other slow cooker curry recipes on my blog:
- slow cooker chicken saag curry
- slow cooker coconut fish curry
- slow cooker lamb curry
- slow cooker chicken pasanda
- slow cooker chickpea and paneer curry
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Slow cooker coconut beef curry
- 1 onion
- 40 g broccoli
- 50 g mange tout
- 60 g baby corn
- 200 g butternut squash chunks I used frozen
- 1 tin chopped tomatoes 400 g
- 1 tin light coconut milk 400 g
- 400 g diced beef
- 1 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp medium curry powder
- 0.5 tsp turmeric
- 1 tsp garam masala
- 1 red chilli sliced
- 3 spring onions
- Dice the onion and place it in the slow cooker with the vegetables, chopped tomatoes and light coconut milk.
- Add the spices and mix gently.
- Fry the beef in a hot dry pan until brown all over.
- Transfer the beef and any juices into the pot and stir well.
- Cook on high for 5 hours or on low for 8 hours.
- Top with slices of red chilli and spring onions and serve, with rice or cauliflower rice.