Slow Cooker Malaysian Beef Curry
Prep time: 
Cook time: 
Total time: 
Serves: 6 serves
  • 500g - 1kg stewing beef
  • 2 Tablespoon ground coriander
  • 1 Tablespoon ground cumin
  • 1 fresh chilli or( 1-2 teaspoons of chilli powder to desired hotness)
  • 2 teaspoons Chinese five spice
  • 1 teaspoon ground turmeric
  • 2 onions
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • 1 can of coconut milk
  • ¾ cup water or stock/broth
  • 1 teaspoon Himalayan salt
  • 2 cups of chopped vegetables of your choice (I use pumpkin, red pepper, broccoli, carrots)
  • cornflour/arrowroot to thicken
  • fresh coriander(cilantro) and plain yoghurt to serve
  1. Chop your beef into cubes and put into a frying pan with a bit of oil
  2. Add the first five spices to the beef and stir until beef is well coated in spices
  3. Cook until the meat is slightly browned, place in your slow cooker
  4. Cook onions in frying pan until starting to soften. Place in the slow cooker
  5. Add the rest of the ingredients, apart from Cornflour or Arrowroot and any vegetables that do not take long to cook (ie, broccoli, red pepper, leafy greens etc)
  6. Cook for 8 hours on low
  7. mins before serving mix up the cornflour/arrowroot according to directions on packet and thicken to your thicken to your desired level.
  8. Serve with your favourite grain and sprinkle with cilantro and a dollop of yoghurt
Recipe by thatsREALyummy at