Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 1 bell pepper, chopped
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a skillet over medium heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- Add chopped onions and garlic to the skillet and sauté until fragrant. Transfer to slow cooker.
- Pour in coconut milk, add curry powder, cumin, paprika, salt, and pepper. Stir to combine.
- Add sliced carrots and chopped bell pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or until beef is tender.
- Garnish with fresh cilantro before serving.
Notes
- You can add potatoes or other vegetables for variety.
- For a spicier curry, include chopped chili peppers or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: International
- Diet: Gluten-Free, Dairy-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg