Slow-cooker coconut beef vindaloo

This easy beef vindaloo recipe makes use of your slow cooker to create a tender, flavoursome curry. Featuring ginger, coconut and lime, this curry is the perfect winter warmer

By Jennene Plummer
  • 25 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
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  • 2 tablespoon ghee
  • 1 kilogram beef chuck steak, cut into 3cm cubes
  • 2 onions, thinly sliced
  • 4 clove garlic, crushed
  • 3 centimetre piece fresh ginger, grated
  • 1/2 cup vindaloo curry paste
  • 400 gram can diced tomatoes
  • 400 millilitre can coconut milk
  • 1 cup beef stock
  • 1 teaspoon dried chilli flakes
  • 500 gram kumara, cut into large chunks
  • 1 eggplant, cut into 2cm pieces
  • 2 naan bread, natural yoghurt, salad leaves, lime wedges to serve


  • 1
    In a heavy-based saucepan (see tip), heat ghee on high. Brown beef in two batches for 3-4 minutes each until a golden crust forms. Remove.
  • 2
    Using same pan, reduce heat to low. Sauté onion, garlic and ginger for 4-5 minutes until onion is tender, then stir in curry paste. Cook, stirring, for 1 minute until fragrant.
  • 3
    In a slow cooker, combine beef and onion mixture with tomatoes, coconut milk, stock and chilli. Cook, covered, on low for 1 hour, stirring occasionally. Add kumara and eggplant, then cook on low for a further 1 hour until beef is fork-tender.
  • 4
    Serve curry with naan, yoghurt, salad and lime.


  • If your slow cooker has a sauté function, use this instead of the stovetop for Steps 1 and 2.