Ingredients
Scale
- 2 lbs beef stew meat, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 tbsp olive oil
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sear the beef chunks in a skillet with 1 tablespoon olive oil until browned on all sides, then transfer to the slow cooker.
- Sauté diced onion, garlic, and ginger in the same skillet until translucent. Add curry powder, turmeric, cumin, paprika, and cinnamon; cook for 1 minute.
- Pour the sautéed aromatics into the slow cooker with the beef. Add diced tomatoes and coconut milk. Season with salt and pepper and stir well.
- Cook on low for 6–8 hours or on high for 4 hours until the beef is tender and flavors meld into a rich curry.
Notes
- For extra flavor, garnish with fresh cilantro before serving.
- Make ahead for busy weeknights—store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- If you prefer spicier curry, add chili flakes or fresh chili peppers to taste.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 6g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg