Ingredients:
700g beef chuck, cut into chunks
3 medium potatoes, peeled and cubed
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon paprika
1 can (400g) diced tomatoes
1 cup beef broth
1 can (400ml) coconut milk
1 tablespoon tomato paste
1 teaspoon brown sugar
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Steamed rice or naan, for serving
Directions:
Heat oil in a skillet over medium heat. Sear the beef chunks until browned on all sides, then transfer to the slow cooker.
In the same pan, sauté onion for 3–4 minutes until softened. Add garlic and ginger, cooking for another minute.
Stir in curry powder, cumin, and paprika, cooking briefly to release the spices.
Transfer the mixture to the slow cooker with the beef.
Add potatoes, diced tomatoes, beef broth, coconut milk, tomato paste, and brown sugar. Stir to combine.
Season lightly with salt and pepper.
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and potatoes are soft.
Taste and adjust seasoning as needed before serving.
Garnish with fresh cilantro and serve hot with rice or warm naan.
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: 520 kcal | Servings: 6 servings