Slow-Cooker Beef Curry with Coconut and Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and aromatic slow-cooker beef curry simmered in coconut milk and infused with spices, finished with fresh spinach for a hearty meal. This Thai recipe, ready in about 440 minutes, pairs beef chuck, cubed, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Prep: 20 min Cook: 420 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.5 lbs cubed beef chuck and sear for 4-5 minutes until browned on all sides. Transfer beef to slow cooker.
  2. Step 2: In the same skillet, add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to bloom the spices.
  4. Step 4: Pour in 1 can (14 oz) coconut milk and 1 cup beef broth, stirring to combine. Pour this mixture over the beef in the slow cooker.
  5. Step 5: Add 1 tsp salt and 1/2 tsp black pepper. Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender.
  6. Step 6: About 15 minutes before serving, stir in 4 cups fresh spinach until wilted.
  7. Step 7: Serve hot with steamed rice or flatbread.