Ingredients
Scale
- 2 lbs beef chuck stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped for garnish
- Steamed rice for serving
Instructions
- Heat vegetable oil in a skillet and brown the beef chunks until browned on all sides, then transfer to slow cooker.
- In the same skillet, sauté onion and garlic until fragrant.
- Add curry powder, ginger, turmeric, and chili flakes; cook for 1 minute.
- Pour the spice mixture into the slow cooker with coconut milk, season with salt and pepper, and stir well.
- Cook on low for 6-8 hours until the beef is tender and flavors meld.
- Garnish with chopped cilantro and serve over steamed rice.
Notes
- You can add vegetables like bell peppers or carrots for more texture.
- Adjust spice levels to taste by adding more chili flakes.
- For a creamier sauce, stir in a spoonful of coconut yogurt before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg