Ingredients
Scale
- 2 lbs beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a skillet over medium heat. Brown beef chunks until browned on all sides. Transfer to slow cooker.
- In the same skillet, sauté onions and garlic until translucent, then add curry powder, turmeric, and cumin. Cook for 1 minute.
- Pour the spice mixture into the slow cooker. Add coconut milk, tomato paste, bell peppers, salt, and pepper.
- Cover and cook on low for 6-8 hours until beef is tender and flavors meld.
- Garnish with fresh cilantro before serving. Serve over rice or with your favorite side.
Notes
- Adjust spice levels by adding more or less curry powder and chili peppers.
- Can be made ahead and reheated, tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg