Indonesian Beef Curry

Indonesian Beef Curry
Servings: 6 Prep 15 mins Cook 6 mins Slow Cook At least 6 hrs on HIGH or LOW for 8 hours


  • 2 tablespoons vegetable oil
  • 2 pounds beef chuck, cut into 2-inch chunks
  • 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)

Make It

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 517, Fat, total (g): 17, chol. (mg): 67, sat. fat (g): 7, carb. (g): 50, fiber (g): 4, pro. (g): 41, sodium (mg): 589, Percent Daily Values are based on a 2,000 calorie diet.