Categories: Beef Main Dish

Ingredients

• 2 Tbsp. vegetable oil
• 2 lb. beef chuck, cut into 2-inch chunks
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 large onion, peeled and thinly sliced
• 3/4 lb. small potatoes, about 2 inches in diameter, quartered
• 1/4 lb. baby carrots, peeled
• 1 can (13.6 oz.) light coconut milk
• 2 Tbsp. curry powder
• 1 Tbsp. reduced-sodium soy sauce
• 1/2 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 3 large pitas or flatbreads, cut into wedges
• Chopped parsley, low-fat plain yogurt and lime wedges (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/2 tsp salt and the pepper and add to skillet. Saute 3 minutes per side.
3. Transfer beef to slow cooker. Layer with opinion, potatoes, and carrots. In a medium bowl, whisk next 6 ingredients. 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 1/4 tsp. salt. Serve over flatbread wedges with parsley, yogurt and lime, if using.

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