CROCK POT BEEF CURRY

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CROCK POT BEEF CURRY image

Number Of Ingredients 10

2 medium carrots, peeled and diced
1 large sweet potato, peeled and diced
2 inches of ginger, minced
13.6 oz light coconut milk
2 garlic cloves, minced
14.5 oz crushed tomatoes
2 TBSPs curry powder
2 1/2 pounds chuck roast, cubed
2 tsps kosher salt
1 TBSP corn starch

Steps:

  • Cook all ingredients (except the corn starch) on low for six hours. After cooking, stir in the corn starch to thicken. Serve over rice.

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