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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
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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.
Keyword Beef and Cheese Piroshki, korma, slow cooker, Slow Cooker Beef Korma Curry