Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place beef chunks into the slow cooker.
- Add chopped onion, minced garlic, curry powder, turmeric, cumin, chili flakes, salt, and pepper.
- Pour in coconut milk and stir to combine.
- Cover and cook on low for 6-8 hours until beef is tender.
- Serve hot over rice, garnished with chopped cilantro and lime wedges.
Notes
- You can adjust the spice level by adding more or less chili flakes.
- For a thicker sauce, simmer uncovered for the last 30 minutes.
- This dish pairs well with steamed vegetables or naan bread.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: International
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: Thirty-five grams
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg