This wholesome slow-cooker beef curry is packed with lean protein, fiber-rich vegetables, and warming spices. Made with coconut milk and a variety of anti-inflammatory ingredients, it’s a comforting dish that’s as nourishing as it is flavorful—perfect for a hearty weeknight meal with minimal prep.
Ingredients
1.5 lbs lean beef chuck, trimmed and cut into 1-inch cubes
1 large onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp olive oil
2 tbsp curry powder (no added salt)
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp sea salt (adjust to taste)
¼ tsp black pepper
1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
1 carrot, sliced
1 cup low-sodium beef broth
1 can (13.5 oz) light coconut milk
1 tbsp tomato paste
1 cup frozen peas (added at the end)
Juice of ½ lime
Fresh cilantro for garnish
Instructions
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Sear the beef (optional but recommended): In a skillet, heat olive oil over medium-high heat. Brown the beef in batches to lock in flavor. Transfer to the slow cooker.
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Sauté aromatics: In the same pan, sauté onions, garlic, and ginger until soft and fragrant (about 3-4 minutes). Add spices and toast for 1 minute to enhance flavor.
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Combine in slow cooker: Add the sautéed mixture to the slow cooker along with diced sweet potato, carrot, bell pepper, tomato paste, coconut milk, and broth. Stir well to combine.
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Slow cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender.
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Final touches: 30 minutes before serving, stir in frozen peas and lime juice. Adjust seasoning if needed.
Serve: Garnish with fresh cilantro. Serve with brown rice or cauliflower rice for a lower-carb option.
Notes
Substitutions: Use chicken instead of beef for a lighter option. Chickpeas make a great vegetarian substitute.
