Makes 6 servings.
3 large pitas or flatbreads, cut into wedges
1/2 tsp garlic powder
1 tbs low sodium soy sauce
13.6 oz can light coconut milk
3/4 pound small potatoes, quartered
1/4 tsp black pepper
2 pounds beef chuck, cut into chunks
1/4 tsp cayenne pepper
1/2 tsp ground ginger
2 tbs curry powder
1/4 pound peeled baby carrots
1 onion, peeled, thinly sliced
1/2 tsp salt
2 tbs oil
Chopped parsley, lowfat plain yogurt and lime wedges
Coat a crock pot bowl with cooking spray. Heat oil in a skillet. Season beef with 1/4 tsp each salt and pepper, add to skillet. Saute 3 min. per side.
Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic powder and cayenne.
Pour over beef and vegetables in slow cooker. Cover cook on high 6 hours or low 8 hours.
Stir in remaining salt. Serve over flatbread wedges with parsley, yogurt and lime...