Crockpot Beef and Vegetable Curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Crockpot Beef and Vegetable Curry calories by ingredient
Submitted by:

Introduction

Altered from Chef Meg's vegetable curry to add meat Altered from Chef Meg's vegetable curry to add meat
Number of Servings: 8

Ingredients

    16 oz stew beef
    4 medium carrots (about 2 cups), sliced 1⁄4-inch thick
    1 onion, diced
    3 garlic cloves, peeled and thinly sliced
    4 tbsp curry powder
    1 tsp cayenne
    1 tsp turmeric
    5 cups Yukon Gold or red potatoes, diced
    8 ounces fresh or frozen green beans
    3 cups canned chickpeas, drained and rinsed (2 15.5 oz cans)
    1 14.5 oz can diced tomatoes
    2 cups vegetable stock
    1⁄2 cup frozen peas
    1⁄2 cup light coconut milk

Directions

1. Spray sautÚ pan with cooking spray, heat until moderately hot. Add the carrots and onion and sautÚ 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:ámakes 8 servings

TAGS:  Beef/Pork |

Rate This Recipe