Crockpot Beef and Vegetable Curry
- Number of Servings: 8
Ingredients
16 oz stew beef4 medium carrots (about 2 cups), sliced 1⁄4-inch thick1 onion, diced3 garlic cloves, peeled and thinly sliced4 tbsp curry powder1 tsp cayenne1 tsp turmeric5 cups Yukon Gold or red potatoes, diced 8 ounces fresh or frozen green beans3 cups canned chickpeas, drained and rinsed (2 15.5 oz cans)1 14.5 oz can diced tomatoes2 cups vegetable stock1⁄2 cup frozen peas 1⁄2 cup light coconut milk
1. Spray sauté pan with cooking spray, heat until moderately hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker.
3. Add meat to the pan, sauteing quickly until the outsides are just brown. Remove and add to crockpot.
4. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup
Serving Size: makes 8 servings
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker.
3. Add meat to the pan, sauteing quickly until the outsides are just brown. Remove and add to crockpot.
4. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 282.3
- Total Fat: 4.0 g
- Cholesterol: 35.0 mg
- Sodium: 485.1 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 11.4 g
- Protein: 21.7 g
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