Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a skillet and brown the beef cubes on all sides. Transfer to slow cooker.
- Add chopped onion, garlic, ginger, curry powder, coconut milk, salt, and pepper to the slow cooker. Mix well.
- Cook on low for 6-8 hours until beef is tender.
- In the last 30 minutes, add sliced red bell pepper to the slow cooker.
- Serve hot, garnished with fresh cilantro and lime wedges along with steamed rice or naan.
Notes
- You can add vegetables like carrots or potatoes for extra heartiness.
- Adjust spice level by adding more or less curry powder or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg