Slow Cooker Sri Lankan Beef & Date Curry
This delicious curry is a breeze to prepare in the morning and rewards you with heavenly aromas when you return home for dinner. Not only is it incredibly convenient, but it also boasts exceptional flavour.
Servings: 4
Difficulty: Easy/ Moderate
Preparation Time: 20 minutes
Cooking Time: 8 hours
Gluten-free
Ingredients
1.5 kg beef (cubed chuck, blade, brisket, or topside)
2 tbsp cornflour
2 tbsp coconut oil
Salt & Pepper
3 tbsp Sri Lankan curry powder
4 garlic cloves (chopped)
1-inch ginger (grated or 2 tbsp paste)
1 cup beef stock
1 can diced tomatoes
2 onions (chopped)
1 cup dates (chopped)
1 can coconut cream
1 can chickpeas (drained)
1 tbsp apple cider vinegar
1 tbsp brown sugar
½ tsp cayenne pepper (optional, for heat)
Fresh coriander (for garnish)
Fresh chili (optional)
Cooked rice and your favourite curry sides (for serving)
Instructions
In a bowl, combine the cubed beef with cornflour, 1 tbsp curry powder, salt, and pepper. Ensure the beef is evenly coated.
Heat 2 tbsp of coconut oil in a large non-stick frying pan over medium-high heat. Brown the beef in batches, then set it aside on a plate.
To the same pan, add the remaining curry powder, garlic, ginger, and onions (add cayenne pepper if using). Reduce heat to medium and sauté for 3-4 minutes until fragrant. Add a splash of water if necessary to prevent burning.
Turn off the heat and return the beef to the pan, stirring it into the onion mixture.
Transfer everything to the slow cooker. Add beef stock, coconut cream, diced tomatoes, and dates. Include the drained chickpeas and season with salt and pepper.
Set the slow cooker on low for 8 hours or high for 4 hours, until the beef is tender and the curry sauce is rich and fragrant.
Once cooked, stir in apple cider vinegar and brown sugar. Taste and adjust seasoning if needed.
Serve warm over rice with your favourite curry sides. Consider adding mango chutney, natural yogurt, and naan for a complete meal.
Hints & tips
Beef - Cuts of beef that work well in this curry – Chuck, brisket, bolar blade roast diced up, top side roast diced up.
Tips - This curry improves in flavour if made at least 1 day ahead. Reheat, covered, over medium heat on the stove top or in a 190c/ 170c fan oven.
Oven cook – Preheat the oven to 180c/ 160c fan. Follow up to step 3, adding the beef back to the pan keeping the heat on. Add the beef stock, coconut cream, diced tomato & dates. Stir through and bring to a simmer before placing a lid on the pan and placing in the oven for 2 hours.
Remove from the oven, add the chickpeas, and give it a good stir. Place the lid back on and cook for a further 1 hour, removing the lid for the last 15 mins.
Serve as above.
Easy swaps/ add ins – Add extra veggies like spinach, green beans or broccoli .
Serving suggestion – serve over rice with your favourite curry sides. Consider adding mango chutney, natural yogurt, and naan for a complete meal.
Portion size – Serves 4-6. A great dish to batch cook and freeze!
Storage – Store in the fridge for 4 days – the flavours will only get better. Suitable for freezing
