Food, Recipes

Slow Cooker Beef & Coconut Curry

Curry is a weekly occurrence in my house, usually on a Monday. It really helps to beat away the back to work blues if you know you’re going to have a delicious curry for your dinner. Most any curry goes as well – meat, vegetable, dry, saucey, Indian, Thai. All curry is good.

Years ago though I did use to struggle with coconut flavours, or curries made with coconut milk. I honestly have no idea why now, as they have quickly become some of my favourite curries. This recipe is adapted from one published in the third Hairy Dieters book (on this: The Hairy Dieters recipes are genuinely brilliant and there are very few that I’ve ever been unhappy with, however as with everything in life things taste better with a few personal tweaks!). And it is extremely delicious. It is also one of the first curries I’ve ever served without either rice or cauliflower made into rice – it was eaten with cumin-roasted cauliflower and a fresh courgette salad.

Don’t be put off by the fact that it’s a “grind your own spice mix” kind of recipe – it took me literally 3 minutes with the pestle & mortar, and if you really can’t be arsed there’s a fix for that.

The timing of this recipe is the best bit – I made the spice mix/marinade the night before, shoved the beef in with it overnight, then in the morning just stuck it all in the slow cooker. And then, when I got home, gorgeous amazing curry just waiting for me. Yum.

Slow Cooker Beef & Coconut Curry with Cumin-Roasted Cauliflower & Courgette Salad


  • 1 pack of lean diced beef steak
  • 2 onions, thinly sliced
  • thumb-sized chunk of fresh ginger, peeled & grated
  • 4 garlic cloves, sliced
  • 2 chillies, finely chopped
  • 3 tbsp red wine vinegar
  • 200ml reduced fat coconut milk


  • 4 cloves
  • 2 tsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tsp chilli flakes
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 2 tsp salt


  • 1 whole cauliflower, florets separated
  • 2 tbsp cumin
  • 1 tsp salt
  • 1 courgette, grated
  • handful of mint leaves, finely chopped
  • 1 tsp white wine vinegar


  1. Make the spice mix first – add the seeds, cloves, and chilli flakes to a grinder or mortar & then grind to a powder before mixing with the turmeric, cinnamon & salt. FIX: If you REALLY can’t be arsed with this, just substitute 1 tbsp garam masala & 2 tsp salt. But do give it a go, I promise you’ll be pleased!
  2. Put the beef in a bowl, cover with the spice mix, and then add half the onions, ginger, garlic, chilli, and vinegar. Mix well and then leave in the fridge overnight (or for at least one hour).
  3. Whenever you’re ready to start cooking, add the beef mix to the slow cooker along with the coconut milk and cook on Low for 8+ hours.
  4. Remove the mix from the slow cooker & add to a pan on a medium-high hob to cook the liquid down – this curry dish should be fairly low on sauce. Remember to stir often.
  5. Meanwhile, place your cauliflower florets on a baking tray, spray with low-calorie cooking spray & then sprinkle with the cumin and salt. Place in the oven at 180 degrees for 30 minutes. You can parboil these first if you want, however I prefer the slight al dente texture of plain oven-baked.
  6. Mix the grated courgette with the chopped mint and white wine vinegar.
  7. Once the liquid in the curry has reduced significantly, fry the remaining onions over a medium heat in a frying pan until they are golden brown.
  8. Add the onions to the curry mixture and then serve all together!

I honestly can’t wait to cook this again, however I do try to avoid doing the same curry twice in one month…because I’m weird like that.

Amy Pisani

About Amy Pisani

Hi, I'm Amy Pisani and I love, food, healthy food, the green colour, but most of all life. I’m a food blogger living in London.

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