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Slow-Cooker Japanese Beef Curry
with cauliflower rice

Active: 35 min Total: 7 hr 35 min

The slow-cooker yields tender meat and vegetables and great aromas to fill your kitchen in this mild, comforting Japanese-style curry.

Tags

Ingredients

Servings:
4
Metric
Japanese Beef Curry:
  • Cauliflower, medium - 1 head, florets
  • Onions, red - 1/2, chopped
  • Carrots - 2, chopped
  • Turnips - 1, cubed
  • Garlic - 4 cloves, chopped
  • Ginger - 1 tsp, grated
  • Chives - 2 tsp, chopped
  • Limes - 1/2 , wedges
  • Beef, boneless chuck, shoulder or round roast - 1 lb, cubed
  • Sweet potatoes - 1, cubed
  • Stock, low-sodium beef - 3 cups
  • Curry powder - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Bragg's / coconut aminos - 3 Tbsp
  • Honey - 1 Tbsp
  • Garam masala - 2 tsp
  • Salt - 1 1/2 tsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Butter - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
  2. Onions / Carrots / Turnips / Garlic / Ginger - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Chives / Limes - Prep as directed. (Can be done up to 3 days ahead)
  4. Beef - Chop beef into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  5. Potatoes - Prep as directed.
  6. Slow-cook curry - Combine beef, onions, carrots, turnips, garlic, ginger and sweet potatoes in the bowl of a slow-cooker. In a mixing bowl, combine stock, curry powder, tomato paste, aminos, honey, garam masala, salt, black pepper and red pepper flakes and pour over the meat and vegetables. Cook curry on low 7 to 8 hours (3 to 4 hours on high). (Note: If you prefer not to use the slow-cooker, you can also brown the beef with some oil in a Dutch oven. Set beef aside and add vegetables to pan. Saute until vegetables begin to soften. Add beef and remaining ingredients - stock to red pepper flakes - to pot. Simmer until vegetables are tender and beef is cooked through, 20 to 25 minutes.)

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Make

  1. When curry is nearly finished cooking, heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper.
  2. Taste curry and season with some salt and pepper, if needed.
  3. Divide cauliflower rice between serving bowls and top with curry. Top bowls with chives and serve with lime wedges. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (156)
Gluten-free (9)
Paleo (17)
Vegetarian (19)

73 reviews

My husband loved this. Can't wait to dig into the leftovers.

By: Jennifer
Posted: Jul 15, 2018
Diet: Gluten-free
0 Helpful

I used the Dutch oven method and left the lid off the entire time. It thickened up nicely. I’m looking forward to having leftovers, once the flavors have had a chance to sit longer. It’s already very flavorful straight out of the pot!

By: Kate
Posted: May 30, 2018
Diet: Gluten-free
0 Helpful

Used curry cubes as a shortcut.

By: Rhoda
Posted: Feb 25, 2018
Diet: Original
0 Helpful

Really tasty. Even better the next day!

By: Edward
Posted: Feb 12, 2018
Diet: Original
0 Helpful

Japanese curry is one of my favorite dishes. To make it more authentic, with recommendations from my Japanese mother-in-law, in the recipe for 8, I tripled the cornstarch, added three mashed bananas and 2-3 Tbsp of peanut butter. Could also try grated apple.

By: Whitney
Posted: Oct 06, 2017
Diet: Original
0 Helpful

added some coconut milk at the end. It was ok.

By: Brooke
Posted: Feb 01, 2017
Diet: Vegetarian
0 Helpful