Indonesian Beef Curry

By á-4084

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 2-inch chunks 1/2 teaspoon salt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onion, peeled and thinly sliced
• 3/4 pound small potatoes, about 2 inches in diameter, quartered
• 1/4 pound peeled baby carrots
• 1 can (13.6 ounces) light coconut milk
• 2 tablespoons curry powder
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 3 large pitas or flatbreads, cut into wedges
• Chopped parsley, low-fat plain yogurt and lime wedges (optional)

Preparation

Step 1

1. Coat slow cooker bowl with nonstick cooking spray.

2. 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. Saute 3 minutes per side.

3. 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.

4. 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.