Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 bell pepper, sliced
- 2 tablespoons oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a skillet over medium-high heat. Brown the beef chunks until seared on all sides.
- Transfer beef to the slow cooker. Add diced onion, garlic, curry powder, turmeric, cumin, salt, and pepper.
- Pour coconut milk over the ingredients. Cover and cook on low for 6-8 hours, until beef is tender.
- Add sliced bell peppers in the last 30 minutes of cooking.
- Garnish with fresh cilantro before serving. Serve over rice or with crusty bread.
Notes
- Adjust spice levels by adding more or less curry powder.
- For a thicker sauce, let the curry cook uncovered for the last 30 minutes.
- Can be made ahead and reheated for leftovers.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: International
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg