Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the beef chunks with salt, pepper, curry powder, turmeric, cumin, and paprika.
- Heat olive oil in a skillet over medium-high heat and brown the beef on all sides, then transfer to the slow cooker.
- In the same skillet, sauté onion, garlic, and ginger until fragrant, about 2-3 minutes, then add to the slow cooker.
- Add coconut milk, red bell pepper, carrots, and additional spices to the slow cooker.
- Cover and cook on low for 6-8 hours, until beef is tender and flavors meld.
- Adjust seasoning as needed and garnish with fresh cilantro before serving.
Notes
- This curry pairs wonderfully with steamed rice or crusty bread.
- You can customize the vegetables based on your preference or seasonal availability.
- For a spicier kick, add chopped chili peppers or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg