Ingredients
Scale
- 2 pounds beef stew meat, cut into chunks
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 1 bell pepper, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Jasmine rice for serving
Instructions
- Place beef chunks into the slow cooker.
- Add diced onion, garlic, curry powder, turmeric, cumin, and grated ginger.
- Pour in coconut milk and add sliced carrots and bell pepper.
- Season with salt and pepper, stirring to combine.
- Cover and cook on low for 6-8 hours until beef is tender.
- Serve hot over jasmine rice, garnished with fresh cilantro.
Notes
- You can add other vegetables like peas or potatoes for variation.
- Adjust the spice level by adding chili flakes or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: Asian fusion
- Diet: Gluten-free, dairy-free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg