Uploaded May 2026 | Updated September 2026, 2 weeks ago
A luscious mild curry with fall-apart beef, bell peppers and coconut milk. A little up front prep, then it's cooked in the slow cooker.
Ingredients
2 tbsp sunflower oil or ghee
½ tsp salt
½ tsp black pepper
1.5 kg (3.3 pounds) braising beef
1 large onion peeled and chopped
2 red bell peppers deseeded and roughly chopped
4 cloves garlic peeled and minced
2 tsp minced ginger
2 heaped tbsp curry paste*
1 beef stock cube crumbled
400 g (14 oz) tin finely chopped tomatoes
2 tbsp tomato puree paste for US
2 tsp sugar
400 ml (14 oz) tin full fat coconut milk
Optional:
3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water
To Serve:
handful of chopped coriander (cilantro)
pilau or boiled rice
naan
Instructions
✅Preheat your slow cooker to high.
✅Season the beef with salt and pepper.
✅Heat 1 ½ tbsp of the oil in a large pan over a high heat.
✅Add the seasoned beef to the pan. Sear until lightly browned (about 6-8 minutes). You may need to do this in two batches.
✅Once seared, add the beef to the slow cooker, using a slotted spoon.
✅Add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
✅Add in the onion and red pepper and cook for 4-5 minutes, until the onions have softened.
✅Add in the garlic, ginger, curry paste, and crumbled stock cube. Stir and cook for 1-2 minutes.
✅Add in the tinned tomatoes, tomato puree, sugar, and coconut milk.
✅Stir, bring to the boil, then pour into your slow cooker, stir once more, place your slow cooker lid on and cook for 5-6 hours on high or 7-8 hours on low.
✅f you want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring – until the sauce is thick enough.
✅Serve over rice, sprinkled with some coriander (cilantro). I like to serve mine with some naan and tomato and onion salad too.
A luscious mild curry with fall-apart beef, bell peppers and coconut milk. A little up front prep, then it's cooked in the slow cooker.
Ingredients
2 tbsp sunflower oil or ghee
½ tsp salt
½ tsp black pepper
1.5 kg (3.3 pounds) braising beef
1 large onion peeled and chopped
2 red bell peppers deseeded and roughly chopped
4 cloves garlic peeled and minced
2 tsp minced ginger
2 heaped tbsp curry paste*
1 beef stock cube crumbled
400 g (14 oz) tin finely chopped tomatoes
2 tbsp tomato puree paste for US
2 tsp sugar
400 ml (14 oz) tin full fat coconut milk
Optional:
3 tbsp cornflour (cornstarch) mixed with 6 tbsp cold water
To Serve:
handful of chopped coriander (cilantro)
pilau or boiled rice
naan
Instructions
✅Preheat your slow cooker to high.
✅Season the beef with salt and pepper.
✅Heat 1 ½ tbsp of the oil in a large pan over a high heat.
✅Add the seasoned beef to the pan. Sear until lightly browned (about 6-8 minutes). You may need to do this in two batches.
✅Once seared, add the beef to the slow cooker, using a slotted spoon.
✅Add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
✅Add in the onion and red pepper and cook for 4-5 minutes, until the onions have softened.
✅Add in the garlic, ginger, curry paste, and crumbled stock cube. Stir and cook for 1-2 minutes.
✅Add in the tinned tomatoes, tomato puree, sugar, and coconut milk.
✅Stir, bring to the boil, then pour into your slow cooker, stir once more, place your slow cooker lid on and cook for 5-6 hours on high or 7-8 hours on low.
✅f you want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring – until the sauce is thick enough.
✅Serve over rice, sprinkled with some coriander (cilantro). I like to serve mine with some naan and tomato and onion salad too.
