Recipe: Coconut Beef Curry (with potatoes and carrots, crock pot)

COCONUT BEEF CURRY

1 tablespoon vegetable oil
2 pounds stewing beef, cut into (1/4-inch) strips
2 onions, sliced
2 cloves garlic, minced
2 tablespoons paprika
2 tablespoons ground cumin
1 teaspoon cinnamon
2 teaspoons red curry paste (or 1 tablespoon) curry powder)
4 medium potatoes, peeled and chopped
1 (1 pound) bag peeled baby carrots
2 tablespoons tomato paste
1 (14 ounce) can coconut milk
1/2 cup water
1 teaspoon salt
Hot cooked couscous or basmati rice (for serving)
Chopped fresh cilantro (for garnish)

In a large nonstick skillet, heat oil over medium-high heat. In batches, add beef strips and cook for 2 to 3 minutes per batch or until browned on all sides.

Add onion, garlic, paprika, cumin, cinnamon and curry paste (or curry powder). Saute for 2 minutes or until fragrant.

With a slotted spoon, transfer beef mixture to slow cooker. Add potatoes and carrots.

In a small bowl, combine tomato paste, coconut milk, water and salt; mix well. Add to slow cooker; stir to combine with meat and vegetables.

Cover crock pot and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling.

Serve on hot cooked couscous or basmati rice sprinkled with cilantro.

Makes 6 to 8 servings
Source: Canada's Best Slow Cooker Recipes by Donna-Marie Pye and the Beef Information Centre