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
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 2 medium carrots, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place beef chunks in the slow cooker and season with salt and pepper.
- Add chopped onion, garlic, curry powder, turmeric, cumin, ginger, bell pepper, and carrots.
- Pour in the coconut milk and stir to combine.
- Cook on low for 6-8 hours until beef is tender.
- Serve hot over rice, garnished with fresh cilantro.
Notes
- You can add potatoes or peas for extra vegetables.
- Adjust spice levels to taste.
- Best served with jasmine or basmati rice.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg