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 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Brown the beef chunks until browned on all sides.
- Transfer beef to the slow cooker. Add chopped onions, minced garlic, and sliced bell peppers.
- In a small bowl, mix curry powder, turmeric, cumin, salt, and pepper. Sprinkle over the beef and vegetables.
- Pour coconut milk over the mixture and stir to combine.
- Cover and cook on low for 6-8 hours until beef is tender and flavors meld.
- Garnish with fresh cilantro before serving. Serve over jasmine rice or your preferred side.
Notes
- You can substitute chicken or tofu for a different protein.
- Add chili flakes for extra heat.
- Best served with steamed rice or naan bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg