Monday, July 25, 2011

Family Circle's Beef Curry in a Crock Pot

If you sign up with Family Circle, the give you access to free give-aways and easy recipes. I've never really won anything but who's to stay that my luck won't turn around?

Our family really likes Indian food and this recipe is pretty mild. (Add more Cayenne if you like your curry hot.)

  • 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
  • 2 tablespoons curry powder
  • 1 tablespoon light 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
  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. Sauté 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.

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