Ingredients
Scale
- 2 pounds beef 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 turmeric
- 1 teaspoon cumin
- 1 bell pepper, sliced
- 2 carrots, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Place beef chunks in the slow cooker.
- Add chopped onion, garlic, curry powder, turmeric, cumin, salt, and pepper.
- Pour in coconut milk and stir to combine.
- Add sliced bell pepper and carrots on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Garnish with fresh cilantro before serving over jasmine rice.
Notes
- You can substitute chicken or vegetables for a variation.
- This dish pairs well with a side of naan or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: Thirty grams
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg