Beef / Pork

Crockpot Beef and Vegetable Curry takes several minutes to prepare.

Crockpot Beef and Vegetable Curry takes several minutes to cook.

Crockpot Beef and Vegetable Curry makes 8 servings.

The ingredients for Crockpot Beef and Vegetable Curry are:

16 oz stew beef
4 medium carrots (about 2 cups), sliced 1⁄4-inch thick
1 onion, diced
3 garlic cloves, peeled and thinly sliced
4 tbsp curry powder
1 tsp cayenne
1 tsp turmeric
5 cups Yukon Gold or red potatoes, diced
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and rinsed (2 15.5 oz cans)
1 14.5 oz can diced tomatoes
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk

Here is how you make Crockpot Beef and Vegetable Curry:

1. Spray saut? pan with cooking spray, heat until moderately hot. Add the carrots and onion and saut? for 3 to 4 minutes. Add the garlic, curry powder,cayenne, and turmeric to the pan. Continue tocook for 2 minutes more or until the spices becomefragrant.2. Remove the vegetables from the pan andtransfer to a slow cooker. 3. Add meat to the pan, sauteing quickly until the outsides are just brown. Remove and add to crockpot.4. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker.3. Set the slow cooker on low and cook for 51⁄2 hours. Add the peas and coconut milk andcook for 15 minutes more.Serving=1 cupServing Size:?makes 8 servings

The nutritional information for Crockpot Beef and Vegetable Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 282.3

• Total Fat: 4.0 g
• Cholesterol: 35.0 mg
• Sodium: 485.1 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 11.4 g
• Protein: 21.7 g