Slow-Cooked Beef Curry with Coconut and Turmeric
A rich and aromatic beef curry slow-cooked with creamy coconut milk and vibrant turmeric, perfect for cozy dinners. This indian-inspired beef ready in about 440 minutes pairs beef chuck, cut into 1-inch cubes, (13.5 oz) coconut milk, large yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 can (13.5 oz) coconut milk
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp curry powder
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the beef in batches for 3-4 minutes per side until deeply caramelized.
- Step 2: Transfer browned beef to a slow cooker. In the same skillet, add 1 large chopped yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until onions are softened and fragrant.
- Step 3: Stir in 2 tsp ground turmeric, 1 tsp ground cumin, and 1 tbsp curry powder, cooking for 1 minute to bloom the spices.
- Step 4: Pour in 1 can (13.5 oz) coconut milk and 1/2 tsp salt, stirring to combine. Transfer this mixture to the slow cooker over the beef.
- Step 5: Cook on low for 7-8 hours or on high for 4 hours until beef is tender and flavors are melded. Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Curry with Coconut and Turmeric take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Curry with Coconut and Turmeric?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Slow-Cooked Beef Curry with Coconut and Turmeric?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Curry with Coconut and Turmeric for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Curry with Coconut and Turmeric?
Indian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
