SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
SLOW COOKER BEEF CURRY
This Slow Cooker Beef Curry is mixed up in just 5 minutes, no preparation required. A tasty 'fakeaway' it also happens to be light and healthy.
Provided by Sarah Barnes
Categories Main Course
Time 4h5m
Number Of Ingredients 13
Steps:
- Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
- Add the spinach leaves, remaining Garam masala and mango chutney before serving.
Nutrition Facts : Calories 353 kcal, Carbohydrate 20 g, Protein 40 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 103 mg, Sodium 684 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SLOW COOKER BEEF CURRY
This slow-cooked beef curry is easy to make and perfect for feeding the family - add chunks of potato for an extra hearty dish. Serve with rice and naan bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 13
Steps:
- Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
- Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
- Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.
Nutrition Facts : Calories 425 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.18 milligram of sodium
CROCK POT BEEF CURRY
Make and share this Crock Pot Beef Curry recipe from Food.com.
Provided by lazyme
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wipe beef well.
- Mix flour and curry powder.
- Coat meat cubes with flour mixture.
- Place meat in crock pot.
- Add garlic, raisins, sliced apples, onion, salt and pepper.
- Pour in broth and stir to blend.
- Cover and cook on Low setting for 8-10 hours or until meat is tender.
- Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples.
- Serve over hot rice.
Nutrition Facts : Calories 969.7, Fat 59.5, SaturatedFat 23.3, Cholesterol 236.8, Sodium 1438.5, Carbohydrate 43.5, Fiber 4.2, Sugar 25.1, Protein 64.6
BEEF CURRY FOR CROCK POT
This yields a mild curried beef dish that is satisfyingly chunky and roast-like. Don't be put off by the seemingly large amount of curry powder, the long cook time yields a surprisingly subtle curry flavor and the sweetness of the vegetables balances it nicely. This is not a soupy curry, it does not need to be served over rice. DH did not realize this was a crock pot dish!
Provided by gourmetmomma
Categories Curries
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, salt and curry powder in a large ziptop bag.
- Add the cubed stew meat to the ziptop bag and shake to coat the meat.
- In a large skillet, heat 2 TB vegetable oil over medium heat. Remove the meat from the bag (shaking excess flour) and place it into the skillet. Brown on all sides.
- Turn the skillet off and move the browned meat to the crock pot.
- Turn the heat on the skillet back to low, and add the remaining vegetable oil and butter. Then dump the seasoned flour from the ziptop bag into the skillet. Stir to keep the flour from burning. Cook for 1 to 2 minutes.
- Pour the broth into the skillet and scrape all the brown bits off the bottom of the pan. Bring to a low simmer while stirring, and then turn the heat off.
- Add the vegetables to the crock pot on top of the meat.
- Pour the "gravy" from the skillet onto the top of the vegetables.
- Cook on LO for 4 to 6 hours.
- Garnish with a light dusting of curry powder and serve with mango chutney.
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