Slow Cooker Red Curry Beef Stew
Cilantro Cauli-Rice
Ingredients
- 1½ lb boneless rump roast, well trimmed
- ½ tsp salt
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 (13.66-oz) can coconut milk
- ¼ cup red curry paste
- 1 Tbsp crushed red pepper (optional)
- 1 (12-oz) pkg broccoli florets
Instructions
- Cut beef into 1-inch cubes. Place in a 5- or 6-quart slow cooker. Top with bell pepper, onion, garlic, coconut milk, curry paste, and red pepper.
- Cover and cook on LOW 8 hours. Stir in broccoli; cover and cook 30 minutes or until broccoli is crisp-tender.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced cauliflower
- ¼ cup chopped fresh cilantro
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in cilantro, oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
412
|
75
|
487
|
| Fat (g) | 27 | 5 | 32 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 6 | 4 | 10 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 432 | 451 | 883 |
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