Ingredients
Scale
- 2 lbs beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil or coconut oil
- 2 cups diced tomatoes (fresh or canned)
- Fresh cilantro for garnish
- Optional: chopped vegetables like bell peppers, carrots, or potatoes
Instructions
- Begin by chopping the onions, mincing the garlic, and grating the ginger. Prepare any additional vegetables if desired.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Brown the beef chunks on all sides for about 5 minutes, then transfer to the slow cooker.
- In the same skillet, sauté onions, garlic, and ginger until fragrant, about 2-3 minutes. Add curry powder, turmeric, and cumin, cooking for another minute.
- Pour the sautéed aromatics into the slow cooker. Add coconut milk, diced tomatoes, salt, and pepper. Mix well and add any chopped vegetables if using.
- Set your slow cooker to low for 6-8 hours or high for 4-5 hours. Cook until the beef is tender and flavors meld.
- Garnish with chopped cilantro. Serve hot over steamed rice or quinoa, with naan bread or side salad if desired.
Notes
- You can substitute different cuts of beef like chuck or stewing beef for tender results.
- This recipe is naturally dairy-free; check canned coconut milk labels for added ingredients.
- Add extra vegetables for more nutrition and flavor.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-inspired
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal Kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg