Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro and sliced red chilies for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Brown the beef cubes until seared on all sides.
- Transfer beef to the slow cooker. Add chopped onion, minced garlic, grated ginger, curry powder, turmeric, cumin, salt, and pepper.
- Pour in coconut milk and stir to combine.
- Cook on low for 6-8 hours until beef is tender.
- Garnish with fresh cilantro and sliced red chilies before serving with rice or naan.
Notes
- Adjust spice levels by adding more or less curry powder and chili slices.
- Serve with steamed rice or naan bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: International
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg