Smoky Bengal Beef Curry - Bangladeshi Beef Curry with an American Twist

To adapt the Smoky Bengal Beef Curry for a slow cooker, follow the initial steps of marinating the beef and sautéing the onions and tomatoes on the stove. Then, transfer everything to the slow cooker, add the beef broth, and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. Stir in the BBQ sauce, vegetables, heavy cream, and brown sugar in the last 30 minutes of cooking.

If you don't have Greek yogurt, you can use plain yogurt or sour cream for marinating the beef. For a dairy-free option, try coconut milk instead of heavy cream. If you want a milder curry, reduce the amount of red chili powder or omit the green chilies. You can also substitute the beef chuck with lamb or chicken for a different flavor profile.

To store leftover Smoky Bengal Beef Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.

Smoky Bengal Beef Curry pairs beautifully with steamed basmati rice or naan bread to soak up the rich sauce. You can also serve it with a side of cucumber raita for a refreshing contrast or a simple salad to balance the flavors.

Yes, Smoky Bengal Beef Curry can be made gluten-free by ensuring that all ingredients, including the BBQ sauce and any spices used, are certified gluten-free. This dish is naturally gluten-free as it primarily consists of meat, vegetables, and spices.