Creamy Coconut Curry Ground Beef in the Crockpot for Easy Dinners

Warm up your autumn evenings with this fragrant and comforting coconut curry ground beef made entirely in the slow cooker. Tender potatoes, savory ground beef, and aromatic curry spices simmer together in rich coconut milk for a satisfying dinner that requires minimal effort. Serve it warm over fluffy jasmine rice or alongside warm flatbreads for an easy meal the whole family will enjoy.

Ingredients

• 1 1/2 lb lean ground beef
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium Yukon gold potatoes, peeled and diced
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) crushed tomatoes
• 1 cup frozen green peas
• 1 tbsp fresh lime juice

Instructions

1. Add the ground beef, diced onion, minced garlic, and grated ginger directly into the crockpot, breaking up the meat slightly.
2. Add the diced potatoes, curry powder, ground cumin, ground turmeric, salt, and black pepper over the meat and vegetables.
3. Pour in the full-fat coconut milk and crushed tomatoes, stirring gently to combine all the ingredients.
4. Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the potatoes are tender and the beef is fully cooked to 165 F.
5. Stir in the frozen green peas and fresh lime juice during the last 15 minutes of cooking.
6. Ladle the warm coconut curry ground beef into bowls and serve.

Tips

• Serve this curry over steamed jasmine rice or with warm naan bread to soak up the sauce.
• Store leftovers in an airtight container in the refrigerator for up to four days.
• This recipe freezes well for up to two months without the peas; add fresh peas when reheating.