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© Meredith Corporation. All rights reserved. Used with permission.
Coat slow cooker bowl with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/4 teaspoon salt and pepper and add to skillet, cook 3 minutes per side.
Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a medium-size bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic powder and cayenne. Pour over beef and vegetables in slow cooker.
Cover and cook on Low for 8 hours or High for 6 hours. Gently stir in remaining 1/4 teaspoon salt. Serve over flatbread wedges with parsley, yogurt and lime, if desired.