Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 2 carrots, sliced
- 1 red bell pepper, sliced
- Salt and black pepper to taste
- Fresh cilantro for garnish
- 2 tablespoons olive oil or coconut oil
Instructions
- Pat the beef chunks dry and season with salt and pepper. Slice the onions, carrots, and bell peppers, and prepare all spices and ingredients ahead of time.
- In a skillet, heat 2 tablespoons of oil over medium-high heat. Sear the beef in batches until browned on all sides. Transfer to the slow cooker and set aside.
- In the same skillet, add a little more oil if needed and sauté onions, garlic, and ginger until fragrant. Stir in curry powder, turmeric, and cumin, cooking for another minute.
- Transfer the sautéed aromatics to the slow cooker. Add coconut milk, tomato paste, carrots, and bell peppers. Mix thoroughly.
- Cover and cook on low for 6-8 hours until the beef is tender, or on high for about 4 hours for faster results.
- Check seasoning and adjust with salt and pepper. Garnish with chopped cilantro before serving.
Notes
- Use high-quality coconut milk for a creamier curry.
- Sear the beef thoroughly for richer flavor.
- Adjust spice levels by adding more curry powder or chili flakes to suit your heat preference.
- For a thicker sauce, simmer uncovered for the last 30 minutes or stir in a cornstarch slurry.
- 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 Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg