Ingredients
Scale
- 2 pounds of beef stew meat or chuck roast, cut into chunks
- 1 can (13.5 oz) of coconut milk
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of fresh ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1/2 teaspoon of chili flakes (adjust to taste)
- 1 can (14.5 oz) of diced tomatoes
- 2 carrots, sliced
- 2 potatoes, cubed
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Chop the onions, mince the garlic and ginger, and prepare the vegetables. Season the beef chunks with salt and pepper.
- Optional: Heat a skillet with oil and quickly brown the beef chunks on all sides to enhance flavor.
- Place the beef, vegetables, garlic, ginger, curry powder, cumin, turmeric, chili flakes, diced tomatoes, and coconut milk into your slow cooker. Stir gently to combine.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours. Cook until the beef is tender and flavors meld.
- Taste and adjust the seasoning with salt and pepper, then garnish with chopped cilantro.
Notes
- Use high-quality coconut milk for richer flavor and creaminess.
- Adjust spice level to your preference by adding more or less chili flakes.
- Marinate the beef overnight with curry powder for deeper flavor.
- Vegetables like bell peppers or spinach can be added towards the end of cooking for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tropical, Asian-inspired
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 530 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg