Description

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

Scale

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

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Instructions

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.
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.
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.
Slow cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender.
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.

Prep Time: 20 minutes
Cook Time: 7–8 hours (low) or 4–5 hours (high)