Slow Cooker Beef Korma Curry

Beef korma on a blue napkin with a spoon hero

Slow Cooker Beef Korma Curry: The Perfect Korma Sauce

This dish benefits from the deep flavors of lean beef, cashews, and cream. The lean beef becomes very tender after cooking for hours in the slow cooker. It transforms from an otherwise tough piece of meat into cubes that fall apart at the touch of a spoon.

Another great aspect of this recipe is the sauce. Some slow cooker meals turn out rather watery, requiring a roux or paste to thicken. Luckily, this recipe does not have that issue. In fact, the ground cashews act as a paste, so it has all the thickener it needs from the start.

The final major player in making this korma as good as any restaurant’s is the heavy cream. It may not be necessarily traditional to Indian cuisine, but it makes this dish what it is. The heavy cream gives this korma the final soft, luxurious finish you’ll find in restaurants, and that can be the hardest part to replicate.

Why use Heavy Cream?

As mentioned above, heavy cream is the key to giving this dish the best texture it can have. In traditional Indian korma, coconut milk would be used for this purpose. However my family doesn’t really enjoy coconut milk in hot dishes, and on top of that, it’s quite pricey for an item I would only use in one dish. For that reason alone, heavy cream makes more sense for my Slow Cooker Beef Korma Curry.

Another option you’ll frequently see as a cream component in Indian recipes is yogurt. Yogurt is also a good option, but if you choose that I strongly suggest using regular, full fat yogurt. I typically only have low fat Greek yogurt on hand, and I find that it usually leaves a gritty texture in my sauces, especially when added while the sauce is hot. Heavy cream has proven to be more stable in simmering sauces, so it has become my go to cream element.

The Key to Korma Sauce: Ground Cashews

Cashews truly are the key to a great korma. When ground into the sauce, they impart their deep, nutty flavor through the entire dish. In addition to the nutty flavor, the ground cashews also act as a natural thickener. If you don’t like cashews you can also try almonds, peanuts, or walnuts. Use them the same way in the same quantity.

One problem that I’ve had over the years while making korma has been finding cashews. I prefer to buy them in the baking aisle with the nuts that you would buy to put into cookies. These nuts are usually roasted as a means of preserving them, but they aren’t salted, at least not noticeably. However, if you can’t find this variety of nuts, there are other options. In the past I’ve bought salted roasted cashews like you’d buy for a snack table and used those successfully. If you go that route though, omit the salt called for in this recipe, as the nuts will offer plenty.

Served korma with naan samosas and rice

How to Make Slow Cooker Beef Korma Curry Your Own

I have made this recipe more times than I can remember and love it every time. Sometimes I’ll change the meat or use almonds if I can’t find cashews, but the core recipe is the same. If you’re looking to change it up a bit, try some of these tips.

  • Adjust the seasoning: You could omit the cayenne pepper entirely, or you could omit the second teaspoon of garam masala added at the end. Either of these will make the dish ever so slightly less spicy.
  • Use fresh garlic and ginger: I always keep ginger-garlic paste in my refrigerator so that I don’t need to buy fresh every time, but using freshly grated garlic and ginger would be delicious. Use 1.5 tsp of each and enjoy the fresher flavor.
  • Don’t add the cream all at once: Instead of adding all of the heavy cream at once, swirl it into each serving at the table. It will look beautiful swirled in and then you can use as much or as little as you want.
  • Stir the cilantro into the korma before serving for a fresh note throughout the whole dish.
Beef korma on a blue napkin with a spoon

Serving your Slow Cooker Beef Korma Curry

The simplest serving of this dish is with rice, which is great if you’re looking to keep the calories reasonable. It will be delicious as the tender beef and korma sauce cling to each grain of rice. However, if you’re aiming for a restaurant level meal, try these accompaniments in addition to rice:

  • Naan Bread with Sour Cream – Mix 1 tbsp of minced garlic into 4 tbsp of melted butter and brush one side of the naan while heating it for a Butter Garlic Naan.
  • Potato Chickpea Samosa – Include your favorite chutneys and some yogurt for dipping.
Beef korma on a blue napkin with a spoon hero

Slow Cooker Beef Korma Curry

Slow Cooker Beef Korma Curry combines the nutty flavor of ground cashews with tender beef and heavy cream for a luxurious dish.
5 from 1 vote
Prep Time 10 minutes
Cook Time 4 hours
Course Dinner
Cuisine Asian, Indian
Servings 4
Calories 338 kcal

Equipment

  • slow cooker

Ingredients
  

  • 1 lb Lean boneless beef (I used top round)

For the Sauce

  • 1 Onion, chopped
  • ½ cup Tomato sauce
  • ¼ tsp Cayenne Or try my smoked gochugaru
  • 3 tsp Ginger garlic paste
  • 1 oz Cashews
  • 1 tsp Turmeric
  • 1 tsp Kosher salt
  • 1 tsp Garam masala
  • ½ tsp Ground cumin
  • ½ cup Water

To Finish the Sauce

  • 1 tsp Garam masala
  • ½ cup Heavy cream
  • ½ cup Cilantro, if desired

Instructions
 

  • Cut the beef into 1-2 inch cubes and add to the slow cooker.
  • Blend together the sauce ingredients and pour into the slow cooker. Cook on high for 4 hours or low for 6-8 hours.
  • Once the cook cycle has ended, add the last teaspoon of garam masala and the heavy cream. Stir well to combine. Turn the cooker on to high heat for 15-30 minutes (or transfer it all to a pot and heat it to a simmer over medium-low heat). Once heated through, top with cilantro if desired and serve with rice or naan and samosas.

Nutrition

Calories: 338kcalCarbohydrates: 6.2gProtein: 32gFat: 20.4gSaturated Fat: 7.8gCholesterol: 89mgSodium: 990mgPotassium: 476mgFiber: 0.9gSugar: 2gCalcium: 34mgIron: 6mg
Keyword Beef and Cheese Piroshki, korma, slow cooker, Slow Cooker Beef Korma Curry
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