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Coconut Curry Beef with Vegetables
(1) 2 lb. beef chuck pot roast, cut into 1 inch pieces
4 large russet potatoes, peeled and cut into 1 inch pieces
1 large onion, diced
1 small jalapeno pepper, finely minced
1 tbsp. fresh ginger, finely minced
1 tbsp. curry powder
2 cups unsweetened coconut milk
1 cup water
1 tsp. salt
4 large carrots, bias cut into 1/2 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 cup sugar snap peas
2 cloves garlic, minced
In a 3 1/2 or 4 quart crockery cooker place all of the above ingredients.
Stir to mix. Cover and cook on low heat for 6-10 hours or on high for
4-5 hours. Makes 4-6 servings. Optional: serve over rice.
   
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