Ingredients
Scale
- 1.5 pounds beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Brown the beef cubes for about 5 minutes. Transfer to slow cooker.
- Add sliced onion, minced garlic, curry powder, and grated ginger to the slow cooker.
- Pour in coconut milk, season with salt and pepper, and stir to combine.
- Cook on low for 6-8 hours until beef is tender and flavors meld.
- Serve hot over rice, garnished with fresh cilantro.
Notes
- You can add vegetables like bell peppers or peas for more texture and nutrition.
- Adjust curry spice level according to your taste by adding chili flakes.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg