Ingredients
- 1 lb beef stew meat, cubed
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice for serving
Instructions
- Sauté the Aromatics: In a skillet, heat vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
- Add the Spices: Stir in curry powder, cumin, turmeric, and tomato paste. Cook for another minute to allow the spices to bloom.
- Transfer to Slow Cooker: Transfer the sautéed mixture to a slow cooker. Add the cubed beef and coconut milk, stirring to combine.
- Cook the Beef: Cover and cook on low for 6-8 hours, or until the beef is tender and fully cooked.
- Season and Serve: Season with salt and pepper to taste. Serve the curry over basmati rice and garnish with fresh cilantro.
Notes
- For a milder version, reduce the curry powder and turmeric, or add a little coconut cream to balance out the spice.
- You can substitute the beef stew meat with other cuts like chuck roast for a richer flavor.
- Serve this curry with naan or other flatbread for a more traditional meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner, Comfort Food
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
