Crock Pot Beef Curry
Crock Pot Beef Curry is an easy weeknight meal. Packed with bold flavors, it tastes just like takeout, but without the crazy price tag!
Servings: 6 servings
Ingredients
- 2.5 pounds chuck roast cubed
- 2 medium carrots peeled and diced
- 1 large sweet potato peeled and diced
- 13.6 ounces light coconut milk
- 14.5 ounces crushed tomatoes
- 2 garlic cloves minced
- 2 tablespoons curry powder
- 1 tablespoon ginger minced
- 2 teaspoons kosher salt (if you only have table salt, start with half)
- 1 tablespoon corn starch
Instructions
- Add the beef, carrots, and sweet potatoes to the slow cooker.2.5 pounds chuck roast, 2 medium carrots, 1 large sweet potato
- Add in the coconut milk, crushed tomatoes, garlic, curry powder, ginger, and salt. Stir to combine.13.6 ounces light coconut milk, 14.5 ounces crushed tomatoes, 2 garlic cloves, 2 tablespoons curry powder, 1 tablespoon ginger, 2 teaspoons kosher salt
- Cook everything on low for six hours. Pull out a few tablespoons of the hot cooking liquid. Whisk in the cornstarch until smooth. Stir that mixture back into the slow cooker to thicken the sauce.1 tablespoon corn starch
- Enjoy over rice.