Slow cooker beef korma is a simple Indian curry with tender beef in a rich creamy curry sauce. It's easy to make, requiring minimal effort and is freezer friendly and perfect for meal prep.
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Recipe Highlights
- Flavorful and creamy, traditionally made with chicken but adapted to feature tender chunks of beef
- Minimal prep, allowing for a delicious, hassle-free meal with meltingly tender beef in a rich curry sauce.
- Serves 6 and if served with cauliflower rice is a healthy dinner under 500 calories
- Uses two types of store bought curry paste and leans more towards a "mild to medium" spiced curry
If you love curries but prefer ones that are tomato based, try this Indian Beef Masala Curry - its made from scratch and so easy to make.
Making dinners under 500 calories is my specialty, with many of my most popular being low calorie chicken recipes, low calorie meal prepping recipes and low calorie slow cooker recipes.
What Type of Beef To Use
I recommend using Gravy Beef or Chuck Steak for this recipe. This is a cheap cut of meat that works really well in the slow cooker. I also tend to trim off any excess fatty pieces before browning off the beef.
1 kilogram or 2 pounds of beef chopped into 2cm cubes will feed 6 people.
Which Curry Paste To use
For a rich, well rounded curry flavor, I chose to use 2 different curry pastes in this recipe. I used:
- Pataks Korma Paste
- Sharwoods Indian Tikka Paste
I used a lot more korma paste (½ cup) than I did tikka paste (2 tablespoons), as I wanted the light delicate korma curry flavor, with the punchiness and color of the tikka paste.
How To Make
- Brown Meat in separate pan: In a large non stick pan set to high, brown the meat for 2 to 3 minutes. Once browned, remove from pan and set aside. Decrease temperature to medium and add the onion, garlic, and ginger stir through for 2 to 3 minutes until fragrant.
- Add Curry Paste to pan: Add the korma paste and tikka paste and stir in for 1 minute. Add in the tomatoes, and stir for another minute until hot and mixed through.
- Add Everything into the Slow Cooker: Add the meat to the slow cooker, along with the sauce. Stir the sauce through the meat to combine. Add the coconut milk and cinnamon stick and stir through again. Add the beans and sweet potato and stir to combine. Add a pinch of salt an pepper and stir in.
- Cook: Set slow cooker to cook on Low for 8 hours
Low Calorie Serving Ideas
- Cauliflower Rice: A low-calorie alternative to traditional rice, absorbing the rich korma flavors without the added calories.
- Zucchini Noodles: Swap regular noodles for zucchini noodles to keep the dish light and low in calories.
- Steamed Broccoli or Cauliflower: Opt for steamed broccoli or cauliflower as a nutrient-packed, low-calorie side that complements the korma.
- Mixed Greens Salad: A refreshing mixed greens salad with a light vinaigrette adds freshness without contributing many calories.
- Cucumber and Tomato Slices: Serve crisp cucumber and tomato slices as a cool and low-calorie side that enhances the meal's overall texture and freshness.
Recipe Tips
- Brown the meat in a separate pan on the stove first. I usually find trying to brown meat in the slow cooker takes too long and doesn't do a very good job. On the stove top is quicker, more efficient and it gets a better result.
- Don't skip the cinnamon stick. It's just a small thing, but adds a noticeable and subtle authentic tone to the curry.
Tips for keeping the calories low
- Choose Lean Beef: Opt for lean cuts of beef to reduce overall fat content while still enjoying the slow-cooked tenderness. Trim visible fat from the beef before cooking, and use minimal added fats during the preparation process.
- Use "Light" Coconut Milk: using "light" coconut milk is a great way to reduce the calorie content in your slow cooker beef korma. It can make the curry slightly thinner due to its lower fat content, but .you can thicken the korma curry sauce with a cornstarch slurry if needed.
- Control Portion Sizes: Be mindful of portion sizes to manage calorie intake effectively.
- Select Low-Calorie Side Dishes: Pair the korma with low-calorie sides like cauliflower rice, steamed vegetables, or salads to create a balanced and satisfying meal.
Quick Curry Recipes
- 15 Minute Stovetop Indian Coconut Chicken Curry
- 15 Minute Beef Satay Curry Noodles
- Pressure Cooker Coriander Beef Curry
Common Questions
Yes, you can experiment with different cuts like sirloin or stew meat, but ensure they're suitable for slow cooking to achieve the desired tenderness.
To avoid excess liquid, reduce the amount of added liquids or, if needed, thicken the sauce with a cornstarch or flour slurry toward the end of cooking.
More Slow Cooker Recipes
- Slow Cooker Mango Chicken
- Slow Cooker Spicy Moroccan Chicken
- Slow Cooker Chicken Tikka Masala
- Slow Cooker Rogan Beef Josh
- Slow Cooker Thai Green Beef Curry
- Slow Cooker Lamb Ragu with Papperdelle Pasta
Slow Cooker Beef Korma
Ingredients
- 1 kg gravy beef/chuck steak (fat trimmed and cut into 2cm cubes)
- 1 medium brown onion (diced)
- 2 teaspoons crushed garlic/garlic paste
- 1 teaspoon minced ginger
- 440 grams canned of Crushed tomatoes
- ½ cup Indian korma paste
- 2 tablespoons Indian tikka paste
- 1 cup full fat coconut milk
- 1 cinnamon stick
- 2 cups sweet potato (peeled and chopped 2cmx2cm)
- 1 cup Green beans (sliced into 4cm sticks)
- ½ teaspoon salt
Instructions
- Brown Meat in separate pan: In a large non stick pan set to high, brown 1 kg gravy beef/chuck steak (fat trimmed and cut into 2cm cubes) for 2 to 3 minutes. Once browned, remove from pan and set aside. Decrease temperature to medium and add 1 medium brown onion (diced), 2 teaspoons crushed garlic/garlic paste, and 1 teaspoon minced ginger stir through for 2 to 3 minutes until fragrant.
- Add Curry Paste: Add ½ cup Indian korma paste and 2 tablespoons Indian tikka paste to the same pan with the onion, garlic and ginger and stir in for 1 minute. Add 440 grams canned of Crushed tomatoes, stirring for another minute until hot and mixed through.
- Add Everything into the Slow Cooker: Add the meat to the slow cooker, along with the sauce, stirring to combine. Pour in 1 cup full fat coconut milk and stir through. Add 1 cinnamon stick, 1 cup Green beans (sliced into 4cm sticks) and 2 cups sweet potato (peeled and chopped 2cmx2cm), and ½ teaspoon salt stirring to combine.
- Cook: Set slow cooker to cook on Low for 8 hours.
Notes
- To avoid using extra pans, you can brown the meat in the pot of your slow cooker on the saute setting, cooking it in batches. Once it's browned, remove the meat from the slow cooker and do step 2 using the slow cooker.
- To keep this dish under 500 calories, divide into 6 equal portions and serve each with 1 cup of Cauliflower Rice. Other low calorie sides include: zucchini noodles, steamed broccoli or cauliflower, a mixed green salad, or cucumber and tomato slices.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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