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Lighter Slow Cooked Spicy Beef Curry Recipe

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4.4 from 12 reviews

This lighter slow-cooked spicy beef curry features lean braising steak marinated in fat-free Greek yogurt and a blend of aromatic spices. Cooked slowly to tender perfection, it's a flavorful and healthier twist on a classic curry, served over basmati rice or a low-carb cauliflower fried rice alternative.

Ingredients

Beef and Marinade

  • 1 kg (2.2 lbs) lean braising/casserole steak, cut into small chunks
  • 150 ml (3/4 cup) fat-free Greek yogurt
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 10 sprays Frylight spray

Vegetables and Spices

  • 1 large onion
  • 2 tbsp ground coriander
  • 1 1/2 tbsp ground cumin
  • 6 cardamom pods, tied on a piece of thread
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1/2 tsp freshly ground black pepper
  • 4 dried whole chillies
  • 1 fresh red or green chilli, finely chopped
  • 3 garlic cloves, peeled and minced
  • 1 thumb-sized piece of ginger, peeled and minced
  • 2 tbsp tomato paste
  • 500 ml (2 cups + 1 tbsp) beef stock (water plus 2 stock cubes or 2 tsp gluten-free bouillon)
  • 400 g (14 oz) tin chopped tomatoes
  • 1 tbsp lemon juice
  • 1 small bunch fresh coriander, roughly chopped
  • 1/4 red onion, peeled and finely diced

To Serve

  • Boiled basmati rice (235g cooked / 75g dry rice per person)
  • Cauliflower fried rice (optional, for a low carb alternative)

Instructions

  1. Marinate the Beef: Place the beef chunks and marinade ingredients (Greek yogurt, salt, cumin, coriander, turmeric) into a medium-sized bowl and mix thoroughly. Use your hands to massage the yogurt into the beef to ensure full coating. Cover with plastic wrap and refrigerate for 1-2 hours or overnight for best flavor.
  2. Seal the Beef: Heat a large frying pan over high heat and spray with Frylight. Add the marinated beef and cook for 5-6 minutes until browned on all sides. Drain off most of the watery liquid released during cooking, leaving a little to maintain moisture.
  3. Sauté Onions: Add the large chopped onion to the pan with the beef, reduce heat to medium, and cook for 4-5 minutes until the onions start to soften and become translucent.
  4. Add Spices and Aromatics: Incorporate ground coriander, ground cumin, cardamom pods (tied on thread for easy removal), turmeric, garam masala, black pepper, whole dried chillies, fresh chopped chilli, minced garlic, and ginger. Cook while stirring occasionally for 3-4 minutes until the spices release their fragrant aroma.
  5. Add Liquids and Simmer: Stir in tomato paste, beef stock, chopped tomatoes, and lemon juice, mixing well. Bring the mixture to a gentle simmer on the stovetop.
  6. Slow Cook the Curry: Transfer the curry mixture to a slow cooker and cook on high for 3-4 hours or low for 5-6 hours until the beef is tender and the flavors are fully developed.
  7. Final Seasoning and Serve: Once cooked, taste and season with additional salt and pepper as needed. Serve the curry hot over boiled basmati rice or cauliflower fried rice, garnished with freshly chopped coriander and finely diced red onion.

Notes

  • Marinating the beef overnight enhances flavor and tenderness.
  • Using lean braising steak keeps the dish lighter and healthier.
  • Frylight is used to reduce oil and fat in cooking.
  • Cardamom pods are tied on thread for easy removal before serving.
  • Cauliflower fried rice is a great low-carb alternative to basmati rice.
  • Adjust chili levels according to your heat preference.

Find it online: https://glowcooks.com/lighter-slow-cooked-spicy-beef-curry-recipe/