• 7 Ratings
Advertisement

Ingredients

Directions

  • Coat slow cooker bowl with nonstick cooking spray.

    Advertisement
  • Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/4 teaspoon of the salt and the pepper and add to skillet. Sauté 3 minutes per side.

  • Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a medium-size bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic powder and cayenne. Pour over beef and vegetables in slow cooker.

  • Cover and cook on HIGH for 6 hours or LOW for 8 hours. Gently stir in remaining 1/4 teaspoon salt. Serve over flatbread wedges with parsley, yogurt and lime, if desired.

Nutrition Facts

517 calories; 17 g total fat; 67 mg cholesterol; 589 mg sodium. 50 g carbohydrates; 41 g protein;

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0