Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: chopped vegetables like carrots or bell peppers
Instructions
- Pat the beef chunks dry and season with salt and pepper. Chop additional vegetables if using.
- In a skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Sear beef until browned on all sides, about 5 minutes.
- Transfer the browned beef to your slow cooker. Add sliced onions, minced garlic, curry powder, turmeric, cumin, tomato paste, coconut milk, and optional vegetables. Stir well to combine.
- Set slow cooker to low and cook for 6-8 hours or high for 3-4 hours, until beef is tender.
- Taste and adjust seasonings as needed. Garnish with chopped cilantro.
- Serve hot over rice or grains, and enjoy this aromatic coconut curry.
Notes
- Searing the beef adds depth of flavor but can be skipped for quicker preparation.
- Stir in extra coconut milk or water to adjust the curry’s consistency after storage.
- For a spicier version, add chili flakes or chopped fresh chili peppers.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg