Crock Pot Ginger Beef Curry
Warm up your kitchen with the rich, aromatic flavors of Crock Pot Ginger Beef Curry—a hearty, slow-cooked dish perfect for cozy nights. Tender chunks of seared beef chuck roast are simmered to perfection in a fragrant blend of curry powder, fresh ginger, garlic, and warming spices like cumin, turmeric, and coriander. Coconut milk and beef broth create a luxuriously creamy base, while carrots add a touch of sweetness and texture. This easy-to-make curry comes together effortlessly in your crock pot, filling your home with irresistible aromas as it cooks low and slow. Serve it over fluffy jasmine rice and finish with a sprinkle of fresh cilantro for a comforting, restaurant-quality meal that will delight your taste buds. Whether you're meal-prepping or feeding a crowd, this Ginger Beef Curry is a flavorful, crowd-pleasing choice!
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 1 large Yellow onion
- 3 medium Carrots
- 4 cloves Garlic cloves
- 2 tablespoons Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.25 teaspoon Cayenne pepper (optional)
- 1 can (14 oz) Canned coconut milk
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 4 cups Cooked jasmine rice
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming off excess fat where necessary. Season the beef with salt and pepper.
Peel and finely dice the onion. Wash and cut the carrots into 1/4-inch slices. Mince the garlic cloves and grate the fresh ginger.
In a large skillet over medium-high heat, heat the vegetable oil. Add the beef in batches and sear until browned on all sides, about 2-3 minutes per side. Do not overcrowd the pan. Transfer the seared beef to the crock pot.
In the same skillet, lower the heat to medium and add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and slightly softened.
Stir in the curry powder, ground cumin, turmeric, coriander, and cayenne pepper (if using). Cook the spices with the aromatics for 1 minute to enhance the flavor.
Add the tomato paste to the skillet and stir to combine. Then pour in the beef broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Bring the mixture to a simmer.
Transfer the mixture from the skillet to the crock pot, pouring it over the beef. Add the sliced carrots and canned coconut milk to the crock pot. Stir gently to combine.
Cover the crock pot with a lid and cook on low for 6 hours, or until the beef is tender and the flavors are well developed.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the ginger beef curry over cooked jasmine rice and garnish with freshly chopped cilantro. Enjoy!
Nutrition Facts
Calories |
4660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.3 g | 394% | |
| Saturated Fat | 160.8 g | 804% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8116 mg | 353% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 32.6 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 53.1 mg | 295% | |
| Potassium | 5368 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
