My baby-friendly Slow Cooker Beef Curry is a delicious comfort food that requires minimal prep work. The long cooking time makes the beef so tender and allows it to marinate in the curry for a bold, aromatic flavour. This is the perfect recipe for batch cooking then freezing, so be sure to make extra to store in my Family Portion Set.
Your weaning baby can enjoy this meal too! Simply blend the meat and vegetables with some of the liquid to reach your desired consistency. Scroll down to see my chart about purée textures during different weaning stages.
If you don’t have a slow cooker, follow all the instructions as listed, but use a large pan on the hob instead of a slow cooker. Bring to the boil, then reduce the heat to a simmer for 1-2 hours, covered.
Prep Time: 10 minutes
Cook Time: 8-10 hours
Makes: 8 Adult Portions
4 tbsp olive oil
800g braising steak, cubed
2 onions, finely chopped
4 cloves of garlic, minced
1 chilli, finely chopped, plus extra to taste
2.5cm piece fresh ginger, grated
4 tsp ground cumin
4 tsp ground coriander
2 tsp ground turmeric
2 x 400g tins chopped tomatoes
2 tsp garam masala
200g natural full fat yoghurt
Small handful fresh coriander, chopped
1. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat. Fry the steak pieces for 4-5 minutes, until browned all over. You may need to do this in batches. Add the browned meat into the slow cooker.
2. Heat the remaining olive oil in a frying pan over a medium heat. Cook the onions for 5 minutes. Add the garlic, chilli and ginger and cook for 2-3 minutes further. Add the spices and cook for a minute further, then add the mixture into the slow cooker.
3. Add the chopped tomatoes into the slow cooker. Fill one of the empty tins with water and add the water to the slow cooker.
4. Stir well and press down to ensure everything is covered in liquid. Cover and cook for 8-10 hours on a low heat setting or on a high heat setting for 4-5 hours.
5. About 30 minutes before serving, stir in the garam masala and yoghurt. When ready to serve, stir in the coriander.
6. For your baby, blend a portion to the desired consistency. Add more liquid from the slow cooker to make a runnier purée. Serve with mashed potato, rice or small pasta shapes. To offer as a finger food, shred the meat and offer the soft vegetables to your baby to self-feed.
6-7 months – Smooth and slightly thicker puree, no lumps
7-8 months – Thicker puree with increased texture
8-9 months – Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.