Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 1 can coconut milk (13.5 oz)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 tablespoons vegetable oil
- 1 cup carrots, chopped
- 1 bell pepper, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a skillet over medium heat. Brown beef cubes until seared on all sides, then transfer to slow cooker.
- In the same skillet, sauté onion and garlic until fragrant. Add curry powder, turmeric, cumin; cook for 1 minute.
- Pour the sautéed mixture into the slow cooker. Add coconut milk, carrots, bell pepper. Season with salt and pepper.
- Cover and cook on low for 6-8 hours until beef is tender.
- Garnish with fresh cilantro before serving. Serve hot over rice or noodles.
Notes
- You can add potatoes or green beans for extra vegetables.
- Adjust spice levels to taste by adding more curry powder or chili flakes.
- For a thicker sauce, simmer uncovered for 15 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg