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At the end of 2024, I spent 3 weeks in South Africa — and fell completely in love with the food, especially this curry.
This is my slow-cooker take on the South African Cape Malay Beef Curry: a beautifully balanced dish of sweetness, savoury spice, and warmth. The beef becomes melt-in-your-mouth tender after eight hours, coated in a rich, creamy coconut sauce infused with ginger, garlic, and aromatic spices.
It’s comfort food that feels like sunshine on a plate — easy, nourishing, and packed with depth of flavour.
Why you'll love this recipe
High-protein 40 g per serving
Creamy coconut sauce with balanced spice and sweetness
Simple slow-cooker prep set it and forget it
Freezer-friendly and perfect for meal prep
This Cape Malay Beef Curry brings together the soul of South African cooking with the simplicity of a slow cooker. Comforting, fragrant, and unforgettable.
Recipe Info
10 minutes
8 hours on low
4
Slow Cooker | High Protein | Comfort Food
South African Inspired
Delicious Slow Cooker South African Cape Malay Beef Curry Recipe
Ingredients
700 g stewing beef
1 large potato, chopped
1 green bell pepper, chopped
1 green chilli pepper, sliced
1 medium carrot, roughly chopped
1 large onion, sliced
1 tbsp minced garlic
1 tbsp minced ginger
1 beef stock cube, crumbled
400 ml chopped tomatoes (canned)
400 ml full-fat coconut milk
1 tbsp curry powder
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato purée
1 tbsp marmalade or 2 tbsp mango chutney
1 tsp cornflour
1 tsp olive oil
Instructions
Brown the beef.
Heat olive oil in a pan over medium heat. Toss beef in cornflour, season well, and sear 2–3 minutes until browned on all sides.Load the slow cooker.
Transfer beef to the slow cooker. Add all remaining ingredients and season generously.Cook low and slow.
Cover and cook on low for 8 hours (or 4 hours on high) until beef is tender and the sauce thickens beautifully.Serve and enjoy.
Stir well, taste for seasoning, and serve hot with rice, naan, or roasted veg.
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This Slow Cooker Cape Malay Beef Curry is slow-comfort perfection — tender beef, fragrant spices, and a rich coconut base that gets better with every bite. Whether you’re batch-cooking for the week or serving family-style, this one will be a keeper.
Why choose South African Cape Malay Beef Curry Recipe
High-Protein
Simple slow-cooker prep set it and forget it
Delicious and nutritious!
SWAPS + UPGRADES
- Swap protein: Try chicken thighs or lamb shoulder.
Lighten it up: Use reduced-fat coconut milk.
Extra veg: Add spinach, courgette, or aubergine for colour.
Sweeter twist: Use mango chutney instead of marmalade.
Freeze it: Cools and freezes perfectly for up to 3 months.
More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
Frequently Asked Questions
Can I make this with chicken instead of beef?
Yes — use boneless thighs and reduce cooking time to 5–6 hours on low.
Can I make it dairy-free or gluten-free?
It’s naturally dairy-free and gluten-free — just check your stock and sauce labels.
How spicy is Cape Malay curry?
Mild-medium heat with a hint of sweetness from the marmalade or chutney.
Can I prep it ahead?
Absolutely — mix everything in the slow-cooker insert the night before and store in the fridge.
Can I freeze leftovers?
Yes — cool completely and freeze for up to 3 months. Defrost and reheat until piping hot.
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