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
