This beef korma curry is the perfect clean eating comfort food to indulge in as the weather cools down. It’s a simple slow cooker beef korma made with easy to find ingredients and pre made pastes that made this recipe a breeze to put together on a Sunday morning for a easy midweek dinners that you can heat and eat with minimal effort.
What is Beef Korma Curry
This beef korma curry is full of flavour, rich and hearty with thick creamy Indian curry sauce that you could practically eat with anything. Traditionally you might of heard Korma Curry being made with chicken, and I have made many a chicken korma, but this time I wanted to try it with beef, coming up with a simple, no fuss recipe that I could quickly get into the slow cooker so I could get on with the rest of my day.
Using the slow cooker meant that I had minimal prep and was rewarded with meltingly tender chunky beef pieces coated in tangy Indian curry sauce.
What Does A Korma Curry Taste Like
Korma curry is one of the more milder Indian curries and this version that I created is a bit more than mild, but not quite medium. The curry sauce is rich, thick and creamy with a gorgeous bright orange-yellow.
More Healthy and Clean Slow Cooker Dinners:
- Slow Cooker Mango Chicken Curry
- Slow Cooker Thai Green Beef Curry
- Slow Cooker Beef Rogan Josh
- Slow Cooker Lamb Papperdelle Ragu
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 flavour, 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 (1/2 cup) than I did tikka paste (2 tablespoons), as I wanted the light delicate korma curry flavour, with the punchiness and colour of the tikka paste.
Tips For Making A Kick Ass beef Korma
- 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.
- Avoid using reduced fat or skinny coconut milk. Full fat is best for this recipe to create a rich and thick creamy curry sauce.
- Don’t skip the cinnamon stick. It’s just a small thing, but adds a noticeable and subtle authentic tone to the curry.
- Colour with your favourite veges. For me that’s orange sweet potatoes and bright green peas.
Quick Curry Recipes
- 15 Minute Stovetop Indian Coconut Chicken Curry
- 15 Minute Beef Satay Curry Noodles
- Pressure Cooker Coriander Beef Curry
What To Serve With Beef Korma
- I like to serve this dish with steamed jasmine rice and garlic nan bread. This is definitely my favourite way to enjoy it. The extra garlic in the naan bread just seems to bring out the flavours even more.
- An alternative could be brown rice, and pappadums
- Or, for low carb lovers, try cauliflower rice
HOT TIP: If you like you curries more on the full bodies medium side, try adding a tablespoon of sriracha sauce along with the other curry pastes.
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Slow Cooker Beef Korma
- 1 kilogram/2 pounds Gravy Beef or Chuck Steak fat trimmed and cut into 2cm cubes
- 1 medium Brown onion diced
- 2 teaspoons Crushed garlic
- 1 teaspoon Minced ginger
- 1 x 440 gram can of Crushed tomatoes
- ½ cup Indian Korma Paste I used Pataks Brand
- 2 tablespoons Indian Tikka Paste I used Sharwoods brand
- 1 cup Full fat Coconut milk
- 1 Cinnamon stick
- 2 cups Sweet potato roughly chopped
- 1 cup Green beans diced
- 2 cups Jasmine Rice or Brown Rice
- Garlic Naan bread to share
- In a large non stick pan set to high, brown the meat for 2 to 3 minutes.
- Take the meat out of the 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 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 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.
- Set slow cooker to cook on Low for 8 hours, or cook on high for 4 hours.
- Serve steamed basmati or brown rice and garlic naan bread.
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