Spicy Beef Curry ~ Crock Pot
This simple Spicy Beef Curry for the crock pot is easy to pull together and packed with Thai inspired flavor. Braising the meat first adds incredible flavor and is well worth the extra few minutes it adds to the recipe. If you don't have time, throw all of the ingredients into your slow cooker and that will work too! Chock full of veggies, anti-oxidants and more - this will quickly become a family favorite!
- 1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves minced garlic
1 teaspoon chopped fresh ginger
1-2 jalapeno pepper, fresh; diced
1 tablespoon curry powder
1 can (14.5 oz size) diced tomatoes with juice
1 onion - sliced and quartered
3-4 carrots, sliced
3 stalks celery, diced
3 cups fresh green beans, cut in half
1 cup beef broth
Directions:
Prep and chop up all veggies, garlic, and grate or mince ginger. This simple step makes the recipe pull together very fast!
If you have time, brown the beef in olive oil on all sides. Cook and stir the garlic, ginger, and jalapeno into the skillet for 2 minutes, sauteing with the beef until all are tender. Season with curry powder, stirring well to incorporate. Mix in the diced tomatoes and their juice. Pour into crock pot.
Add beef broth to what is left in the skillet, scraping up all the delicious sauteed bits and pieces still clinging to the skillet. Your house is smelling spectacular right now, you know it is going to be a fantastic meal! Pour over meat mixture in the slow cooker.
Sprinkle chopped carrots and celery on top.
Cover, and cook on LOW 7 to 9 hours, or 4-5 hours on HIGH.
If you don't have time to pre-cook the meat, just mix all ingredients together (except for the green beans), add meat, and place in the crockpot, cooking for the same time.
Half an hour before it is time to serve, lift the lid and add fresh green beans. I always like to taste it then, and adjust any seasonings that might need adjusted, like salt and pepper, curry, and we always decide on whether we want to add more jalapeno! Cook for an additional half an hour until the green beans are crisp tender.
Serve in bowls with chopped cilantro on top. Can be served over cooked rice, cauliflower or chopped up potatoes.
Per Serving (excluding unknown items): 244 Calories; 13g Fat (50.8% calories from fat); 27g Protein; 2g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 388mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fat. These counts are BEFORE adding celery, carrots and green beans, which add about 6 cups of vegetables to this meal!
Adapted and changed quite a bit from a recipe from CDKitchen for Spicy Beef Curry Stew serves/makes 4
Copyright 2011 by Lisa Baughn of www.ThePrudentWife.com ~ No part of this article may be reproduced, emailed, forwarded or blogged without the author's permission
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com