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Ingredients

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Directions

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  • Coat slow cooker bowl with nonstick cooking spray.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

517 calories; 17 g total fat; 7 g saturated fat; 67 mg cholesterol; 589 mg sodium. 50 g carbohydrates; 4 g fiber; 41 g protein;

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