Slow Cooker Indian Beef Curry

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Servings: 4 Prep: 20 min Cook: 460 min GAPS Low Carb Paleo Freezable Slow Cooker/Crock Pot Added about 1 month ago

Ingredients

2 pounds beef stew meat 2 onions 1 inch fresh ginger 4 tablespoons coconut oil, or fat of choice 2 tablespoons garam masala 1 teaspoon ground turmeric 4 teaspoons minced garlic 2 teaspoons sea salt 8 ounces full fat coconut milk 1 bunch kale ¾ bunch cilantro ½ bunch fresh mint leaves

Instructions

1. Allow meat to come to room temperature. Peel and chop onion. Peel and grate ginger.

2. In a large sauté pan, taking care not to crowd the pieces, brown the beef in hot coconut oil on all sides, and transfer to slow cooker.

3. Sauté the onions for 5-10 minutes until they begin to soften.

4. Add the garam masala, turmeric, garlic, ginger, and salt.

5. Sauté for another 2-3 minutes until flavors begin to mingle.

6. Stir in the coconut milk and combine well.

7. Add onion/spice/coconut milk mix (including fat) into the slow cooker.

8. Stir to completely coat the meat.

9. Cover and cook on low for 6-8 hours, or until meat is very tender.

10. 30 minutes before the dish is finished cooking, wash and chop kale into bite-sized pieces. Chop cilantro and mint.

11. Add the herbs and kale to the slow cooker and give it a stir and continue cooking for the remaining time.

12. Serve beef curry.