Absolutely bursting with layers of flavour, this lighter slow-cooked spicy beef curry is amazing. Less than 500 calories including rice and Slimming Friendly too!
I’ve been making this curry for years. It’s one I keep returning to because it’s surprisingly light yet full of flavour, is perfect to make in the slow cooker, keeps well refrigerated or frozen, and delivers tender, fall-apart beef with a satisfying spicy kick.
What you need to make this beef curry
- A simple marinade of fat-free Greek yogurt, salt, cumin and coriander to flavour and tenderise the beef chunks.
- A fragrant spice base of onion, ground coriander, cumin, cardamom, turmeric, garam masala, black pepper, dried and fresh chillies, garlic and ginger to build layers of flavour.
- Tomato paste, beef stock, chopped tomatoes and a splash of lemon juice to form the simmering liquid that slowly transforms the meat until tender.
How to make the slow-cooked spicy beef curry
Full ingredient quantities and exact timings are shown in the recipe card below.
1. Marinate the beef. Combine the beef with the Greek yogurt, salt, cumin and coriander and leave in the fridge for a couple of hours or overnight. The yogurt tenderises the meat and adds gentle tang.
2. Seal the beef. Heat a large frying pan, spray lightly with oil and brown the marinated beef in batches. As it cooks, drain off any excess watery marinade so the beef sears rather than stews.
3. Build the spice base. Add the onion and cook until softened, then stir in ground coriander, cumin, cardamom pods, turmeric, garam masala, black pepper, dried whole chillies, a chopped fresh chilli, garlic and grated or minced ginger. Cook for a few minutes until the spices become aromatic.
4. Add the liquids and slow cook. Stir in tomato paste, beef stock, chopped tomatoes and lemon juice. Bring to a simmer, then transfer to your slow cooker and cook on high for 3–4 hours or low for 5–6 hours, until the beef is meltingly tender. If the sauce looks a little thin at the end, remove the lid and simmer for a short time to reduce.
5. Finish and serve. Check seasoning and adjust salt and pepper to taste. Spoon over boiled basmati rice or cauliflower rice for a lower-carb option, and top with chopped fresh coriander and finely diced red onion.
More lighter meals (around 550 calories or less):
- Thai prawns with cauliflower rice
- Lighter slow cooked spicy chicken rogan josh
- One-pot turkey meatballs with courgetti
- Chicken and red pepper pasta
- 12-minute sticky Asian sea bass
- Winter noodle salad with miso dressing
- One-pot garlic chicken pasta
The video
Watch the video demonstration for step-by-step guidance on the method and timing.
Lighter Slow Cooked Spicy Beef Curry
Prep Time: 15 mins
Cook Time: 4 hrs 45 mins (approx)
Total Time: 5 hrs (approx)
Servings: 6 people
Cuisine: British, Indian
Ingredients
Beef and marinade
- 1 kg lean braising/casserole steak, cut into small chunks
- 150 ml fat-free Greek yogurt
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
Curry
- Frylight or a light spray oil
- 1 large onion, sliced
- 2 tbsp ground coriander
- 1½ tbsp ground cumin
- 6 cardamom pods (tied on a string makes them easy to remove)
- 1 tsp turmeric
- 2 tsp garam masala
- ½ tsp freshly ground black pepper
- 4 dried whole chillies
- 1 fresh red or green chilli, finely chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece of ginger, peeled and minced
- 2 tbsp tomato paste
- 500 ml beef stock
- 400 g tin chopped tomatoes
- 1 tbsp lemon juice
To serve
- Small bunch fresh coriander, roughly chopped
- ¼ red onion, finely diced
- Boiled basmati rice (235 g cooked / 75 g dry rice per person) or cauliflower fried rice
Instructions
- Place the beef and marinade ingredients into a bowl and mix until combined. Cover and refrigerate for 1–2 hours or overnight.
- Heat a large frying pan and spray with oil. Brown the beef in batches for 5–6 minutes, draining off excess liquid as needed so the beef seals well.
- Add the onion and cook over medium heat until softened, 4–5 minutes.
- Stir in ground coriander, ground cumin, cardamom pods, turmeric, garam masala, black pepper, dried chillies, chopped fresh chilli, garlic and ginger. Cook for 3–4 minutes until fragrant.
- Add tomato paste, stock, chopped tomatoes and lemon juice. Bring to a simmer, then transfer to a slow cooker and cook on high for 3–4 hours or low for 5–6 hours, until the beef is very tender.
- Test and adjust seasoning. Serve with rice or cauliflower rice, topped with chopped coriander and diced red onion.
Notes
Cucumber mint raita
Grate ¼ cucumber, squeeze out excess juice and mix with 3 tbsp fat-free Greek yogurt, a pinch of salt and a handful of chopped mint.
Tomato and onion salad
Chop 10 cherry tomatoes into eighths and finely dice ¼ small white onion. Mix with chopped coriander.
Oven or hob alternative
You can cook this in the oven at 170°C (325°F) for 2½–3 hours, or gently on the hob for 2–3 hours with the lid on. Check towards the end and add a splash of hot stock or water if it’s drying out.
Make ahead and freezing
Cool and refrigerate for up to two days. Leftovers freeze well; defrost overnight in the fridge and reheat in a pan or microwave until piping hot throughout.
Best cuts of beef
- Chuck (braising) steak: A flavourful, connective-tissue-rich cut that becomes tender with long, slow cooking.
- Silverside (bottom round): A leaner option that works for slow cooking but benefits from plenty of liquid to prevent drying out.
Gluten free
Use gluten-free stock cubes and tomato paste if needed.
Nutritional info is approximate and based on 6 servings of curry only. Add roughly 274 kcal per serving for rice (75 g dry / 235 g cooked per person).
Nutrition (per serving)
Calories: 224 kcal | Carbohydrates: 18.5 g | Protein: 29.7 g | Fat: 3.7 g | Saturated fat: 1.2 g | Sodium: 427 mg | Fibre: 2.2 g | Sugar: 6.9 g
Nutrition information is an approximation.
This recipe was first published in September 2015 and updated with new photos, tips and a video.
Serving suggestions
Pilau Rice
Chapati
Saag Aloo
Equipment
Essential kit for this recipe:
- A sharp kitchen knife and chopping board.
- A mixing bowl and measuring spoons.
- A microplane or grater for ginger, and a garlic press if you prefer.
- A large frying pan or skillet for sealing the beef.
- A slow cooker or casserole dish for long, gentle cooking.
- Wooden or silicone spoons for stirring.
The nutritional information and suggestions above are approximate. Use your preferred brands and adjust quantities to taste.