Ingredients
Scale
- 2 pounds of beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 1 cup beef broth
- Salt and pepper to taste
- Vegetables of your choice (bell peppers, carrots, green beans)
- Fresh cilantro for garnish
Instructions
- Season the beef chunks with salt and pepper. Prepare your vegetables and gather all spices and liquids.
- Place beef in the slow cooker. Add chopped onions, garlic, ginger, curry powder, turmeric, cumin, tomato paste, coconut milk, and beef broth. Stir to combine.
- Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours. Add vegetables halfway through cooking for added texture and flavor.
- Adjust seasonings as needed before serving. Garnish with fresh cilantro and serve hot over rice or with naan bread.
Notes
- Use full-fat coconut milk for creamier curry.
- Add cayenne pepper or red chili flakes for extra heat.
- Storing leftovers in airtight containers enhances flavor overnight.
- Customize with vegetables like bell peppers, carrots, or spinach.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: International
- Diet: Dairy-Free, Gluten-Free (if using gluten-free broth and spices)
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg