Ingredients
Scale
- 2 pounds beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 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-high heat. Sear beef cubes until browned. Transfer to slow cooker.
- Add chopped onion and garlic to the skillet; cook until fragrant. Add curry powder, turmeric, and cumin; cook for 1 minute.
- Transfer the spice mixture to slow cooker. Pour in coconut milk and add sliced bell peppers. Season with salt and pepper.
- Cook on low for 6-8 hours until beef is tender and flavors meld.
- Garnish with fresh cilantro before serving with steamed rice.
Notes
- You can add vegetables like carrots or peas for extra nutrition.
- Adjust spice levels according to your preference.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg