Coconut milk and curry powder bring the unmistakable essence of Indonesia to the table with this slow cooker meal.
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 13.6 ounce can 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)
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 tsp each of the salt and 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 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 tsp salt. Serve over flatbread wedges with parsley, yogurt and lime, if desired.