Coconut Curry Beef and Vegetables cooked in the Slow-Cooker is the ultimate comfort food ! Freezer friendly recipe too !

Coconut Curry Beef and Vegetables cooked in the Slow-Cooker is the ultimate comfort food ! Freezer friendly recipe too !

It is awfully cold today and I really can not stand being wrapped up in layers of clothes, I always feel restricted, even when only wearing a jersey. Inside is okay, but hanging the laundry !!

Feels like the wind cuts right through my skin. I have a dryer but I prefer hanging the laundry out in the open air.

I made this Curry dish a few weeks ago  and there were some leftovers which I froze in a ziplock bag. Sooo, I only need to re-heat the Curry Beef and Vegetables and cook some Basmati rice today for a quick dinner.

Step-By-Step (Full recipe below)

Place the Beef and Sweet Potatoes at the bottom of the Slow-Cooker

Sprinkle over the Curry Powder mixture

Stir through

Toss together the Peppers, Onion and Carrots

Arrange on top of the Beef and Sweet Potatoes (do not stir)

Pour over the Coconut Milk, cover and set your Slow-Cooker as per times given below

The recipe is enough for 6 – 8 adult servings, but seeing as we are only four, I still make the full recipe and freeze the other half.

I have kept some frozen for up to 3 months and the Curry still tasted as if it was just made, freshly from scratch.

Check out the quick video to see how easy this curry is to make !

Coconut Curry Beef And Vegetables (Slow-Cooker)

Coconut Curry Beef and Vegetables (Slow-Cooker)

Linda Nortje

Coconut Curry Beef and Vegetables cooked in the Slow-Cooker is the ultimate comfort food ! Freezer friendly recipe too !

5 from 1 vote

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Course Main Course

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 People

Calories 727 kcal

Ingredients

  

1x2x3x

• 900 g Sweet Potatoes peeled and cubed into smaller pieces ( 2 pounds )
• 1.1 kg Beef cubed ( 2 1/2 pounds )
• ⅓ cup Curry Powder
• ¼ cup Cornflour (Cornstarch)
• 1 TB Salt
• ½ t Cayenne Pepper
• 1 Green Bell Pepper large, sliced into strips
• 2 Red Bell Peppers large, sliced into strips
• 1 Onion large, roughly chopped
• 5 Carrots peeled and chopped into rings
• 2 cans Coconut Milk
• Fresh Parsley to garnish

OPTIONAL:

• Sliced Bananas / Coconut /Chutney to serve

Instructions

 

• Place the Sweet Potato and Beef cubes at the bottom of the slow-cooker
• Combine the Curry powder, Cornstarch, Salt and Cayenne Pepper in a small bowl. Sprinkle the mixture over the Sweet Potato and Beef cubes, stir well to coat all evenly
• Place the Peppers, Onion and Carrots in a large bowl and toss together
• Arrange the Vegetables on top of the Meat in the slow-cooker – DO NOT stir
• Pour both cans of Coconut Milk over the vegetables, cover and cook on LOW for 8 hours or on HIGH for 4 hours

Nutrition Facts

Coconut Curry Beef and Vegetables (Slow-Cooker)

Serving Size

 

1 Serving

Amount per Serving

Calories

727

% Daily Value*

Fat

 

52

g

80

%

Saturated Fat

 

31

g

194

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

14

g

Cholesterol

 

99

mg

33

%

Sodium

 

433

mg

19

%

Potassium

 

1379

mg

39

%

Carbohydrates

 

37

g

12

%

Fiber

 

9

g

38

%

Sugar

 

8

g

9

%

Protein

 

32

g

64

%

Vitamin A

 

22591

IU

452

%

Vitamin C

 

25

mg

30

%

Calcium

 

135

mg

14

%

Iron

 

10

mg

56

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve over Basmati rice, garnish with Parsley.

Extras to serve with a curry includes :

Sliced Bananas, Shredded Coconut, Chutney are great to serve with a curry

LINDA