Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro and sliced red chilies for garnish
Instructions
- Heat oil in a skillet over medium heat. Brown the beef cubes until seared on all sides. Transfer to the slow cooker.
- In the same skillet, sauté onion and garlic until fragrant. Add curry powder, turmeric, and cumin; cook for another minute.
- Pour the sautéed mixture into the slow cooker with the beef. Add coconut milk, salt, and pepper.
- Cook on low for 6-8 hours until beef is tender and sauce is flavorful.
- Garnish with cilantro and red chili slices before serving with rice or bread.
Notes
- You can add vegetables like bell peppers or spinach in the last hour of cooking for extra nutrition.
- Adjust spice levels by adding more chili or curry powder as preferred.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 85 mg