Slow Cooker Beef Madras Curry

If you’re looking a slow cooker beef madras curry that’s packed with flavor and delivers the heat, then look no further.

Slow Cooker Beef Madras Curry

The homemade curry paste helps bring a huge amount of color and flavor to this dish. I highly recommend that you make it as you will be glad that you did.

The origin of the madras curry is India, but the name is not used India. The name originated out of restaurants in Britain. It is yet another great Indian curry with heavy British influence. I highly recommend that you give it a try.

I highly recommend cooking some rice to go with the curry. If you’re trying to keep things low carb then you should consider making some fried cauliflower rice. It’s an excellent alternative to regular rice.

There are plenty of extras that you make that go great with curry. For example, a good naan bread always goes well with a curry. I also love some pappadams but it’s usually that or the naan bread.

Beef Madras Curry in the Slow Cooker

I love to take leftover curry for lunch at work, so I highly recommend keeping any leftovers. Simply store in the fridge covered and reheat whenever you feel like some delicious curry. It should last a few days otherwise you can freeze it.

I you want to see how to make this beef madras curry then be sure to check out the video that I have put together. Alternatively, you can find the full written recipe right underneath the video.

Slow Cooker Beef Madras Curry Recipe

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Prep time
30 Minutes
Cook time
8 Hours & 15 Minutes
Total time
8 Hours & 45 Minutes


Curry Paste

  • 3 tsp garlic, crushed
  • 2 tsp ginger, minced
  • 2 tsp black pepper, ground
  • ½ tsp cinnamon, ground
  • 2 tsp garam masala
  • 2 tsp turmeric, ground
  • ¼ cup coriander, ground
  • 2 tsp mustard seeds
  • ¼ cup cumin, ground
  • ¼ cup malt vinegar
  • 1 Tbsp oil

Everything Else

  • 1kg (2.2 lb) beef, cubed
  • 1 onion, sliced
  • 2 Tbsp tomato paste
  • 2 tsp chilli powder
  • 400g (14 oz) crushed tomatoes
  • 1 cup beef stock

If you need this recipe to be gluten-free then make sure you use some apple cider vinegar instead of malt vinegar.


  1. Firstly, in a bowl, add all the curry paste ingredients, stir until a smooth paste.
  2. In a frypan over high heat, quickly brown the beef. Once browned put to the side.
  3. In the same frypan, add the curry paste and cook until fragrant. Approximately 3-5 minutes.
  4. Transfer the beef and the curry paste to a slow cooker. Next, add the onion, tomato paste, chili powder, crushed tomatoes and the beef stock.
  5. Cook on low for 8 hours or until the beef is tender.
  6. Serve & Enjoy.

Recipe Tips

  • You can skip the browning of the beef and cooking of the curry paste. However, I do find that you will lose a lot of flavor and texture by doing so.
  • If you want to use a store-bought madras curry paste simply add ¾ cup of the paste instead of making the homemade version. I still highly recommend making the homemade madras curry paste.
  • I highly recommend adjusting the chili powder if you don't like spicy food. Two teaspoons will give you a hot curry, anything over that will make your mouth burn. If you don't like spicy food, then I highly recommend lowering the quantity.
  • If you find that the curry is a little too spicy, then try having some dairy with it. Yogurt always goes well with curry.

Nutritional Information

As with all our recipes you can find the nutritional information right below. It’s important to keep in mind that this is just an estimate and may vary if you calculate it yourself.

I highly recommend that you also add your side dishes onto the values below as this information is purely for just the curry itself.

Nutrition Facts
Serving Size: 299g (10.55 oz)
Servings Per Recipe: 6
Amount Per Serving
Calories 305 Calories from Fat 126.9
% Daily Value*
Total Fat 14.1g 22%
Saturated Fat 3.4g 17%
Trans Fat 0.6g
Cholesterol 123mg 41%
Sodium 401mg 17%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 37g 74%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

There are so many other curries that you make in the slow cooker. Even though I love this one, I also love the Massaman beef curry. It’s rich, hearty and certainly worth the time and effort of making it.

Something a little milder that might appeal to you is the butter chicken curry. I do highly recommend it if you love a good curry.

That’s all I have to say about this slow cooker beef madras curry recipe. If you have anything you would like to add, then please don’t hesitate to leave a comment below.

Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.


  1. Lucy on

    This was really delicious and so tender! I put just a Tbsp of cumin and coriander and cumin as 1/4 cup seemed a lot. Would make again.

    I gave this recipe 5 / 5

  2. Andrew on

    In the tips you mention curry powder, but you don’t have it in the recipe. Please explain.

    1. Gus on

      Oh dear, that was meant to say chili powder! Thanks for pointing it out. I have fixed it now.

  3. Patrice on

    What kind of beef do you recommend?

    1. Gus on

      A tough cut of beef such as chuck, round, brisket, or blade will work best.

  4. Michael Gravely on

    Can you use minced garlic instead of crushed garlic?

    1. Gus on

      Yeah that will be fine.

  5. Joanne on

    Hi does the smell of vinegar disappear while cooking beef madras that’s all I could smell when I put it in slow cooker.

    1. Gus on

      Hi Joanne,

      From memory, it shouldn’t have a strong vinegar smell or flavor since we’re only using 1/4 cup (60ml/2 fl oz). Anyhow, the smell should go away, but you might want to double-check your measurements.

  6. Jan Rosenbrock on

    1/4 cup of ground cumin and ground coriander sounds alot. Is this correct?

    1. Gus on

      Yes, it’s correct and is delicious.

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