Easy Beef Korma


Mix the beef and curry powder together in a suitable bowl, set aside whilst you prepare the rest of the ingredients.

Heat a suitable sized frying pan or Crock-Pot Ssauté pot over a medium heat, adding in 1tbsp vegetable oil. Sauté the beef in batches until golden. Remove with a slotted spoon and place into the base of your Crock-Pot Slow Cooker pot or 2 bowls if using your Crock-Pot sauté Slow Cooker pot.

Heat the further 1 tbsp vegetable oil and sauté the onion and pepper over a low heat until softened and golden, add in the ginger, garlic and chilli and sir well cooking for a further minute. Sprinkle over the coriander and turmeric cook for a further 2 minutes, stirring regularly. Add the flour and mix together well. Stir in the puree and coconut milk.

Combine together the mixture and the beef in your Crock-Pot Slow Cooker pot. Cover with a lid and cook on high for 4-5 hours or low for 7-8 hours.
Adjust the seasoning and garnish with some coarsely chopped coriander or parsley. Delicious accompanied with some steamed rice, poppadoms and mango chutney.

Cooking Time

Low for 7-8 hours or High for 4-5 hours




  • 2tbsp curry powder
  • 1.2  – 1.3kg stewing beef, cut diagonally into chunks or slices
  • 2tbsp vegetable oil
  • 1 large onion, diced
  • 1 large red pepper, cut into chunks (optional)
  • 1 thumb sized piece of ginger, grated or finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 red chilli, finely chopped (optional)
  • 2tsp ground coriander
  • 1tsp turmeric
  • 1tbsp plain flour
  • 3tbsp tomato purée
  • 1 x 400g tin of coconut milk
  • salt & pepper
  • to finish, fresh coriander or flat leaf parsley

To Serve

  • steamed rice
  • poppadoms
  • mango chutney