The hubs and I love curry. There is an Indian buffet across from our house that is over the top good. A whole bar full of beautiful browns, oranges, and yellows. I realize not everyone loves curry, though I’m not really sure why. It’s so warm and cozy. If you have never tried curry, but you like beef stew or chili, I suggest you give it a try. Curry doesn’t have to be spicy either, so if you’re worried about heat, you can always make it with no heat at all. This recipe from Skinny Ms. is just straight curry. It has no heat. Alan added some smoked ghost pepper from a grinder to his, and even though I like heat, I ate mine just like the recipe intended.
I followed the recipe to the letter for this one, because it was super easy. I think if I made it again, I might add some diced up sweet potatoes and/or green peas. But, for calorie counting purposes, just having the beef and the sauce was super light! I hope you’ll give it a try. I served it over the rice medley from Trader Joe’s and with a simple side salad with spicy peanut dressing from Trader Joe’s. The curry itself is 176 calories per 3/4 cup.
Slow Cooker Beef Curry
- 1 pound lean stew meat, cut into bite size pieces
- 2 teaspoons curry powder
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1/2 cup freshly chopped cilantro
- 1 3/4 cups beef broth or stock, low-sodium
- 1 tablespoon cornstarch or arrowroot + 1 tablespoon water, optional
Place stew meat in slow cooker, sprinkle with curry powder, add all other ingredients and stir to combine. Cover, cook on low 7 to 8 hours. Beef Curry is delicious served over a bed of brown rice, quinoa or couscous. 4- 6 quart slow cooker recommended. For a thicker curry, combine starch and water, add to slow cooker the last 15 minutes of cooking time.