Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
- 2 carrots, sliced
- 2 potatoes, diced
- 1 bell pepper, chopped
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Brown the beef chunks until they are browned on all sides. Transfer to the slow cooker.
- In the same skillet, sauté onions and garlic until fragrant. Add curry powder, cumin, turmeric, and paprika; cook for 1 minute.
- Pour the sautéed spice mixture into the slow cooker with the beef.
- Add coconut milk, carrots, potatoes, bell pepper, salt, and pepper to the slow cooker. Stir well to combine.
- Cover and cook on low for 6-8 hours, or until the beef is tender and the flavors meld together.
- Serve hot, garnished with fresh cilantro. Enjoy with rice or naan bread.
Notes
- You can add other vegetables like peas or zucchini for variation.
- Adjust the curry powder amount for spiciness preference.
- For a thicker curry, remove the lid during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg