Recipes out of the Blond Box

(6 servings)

2 tablespoons vegetable oil
2 pounds beef chuck, cut in 2" chunks
½ teaspoon salt
¼ teaspoon pepper
1 large onion, sliced thinly
¾ pound (2" diameter) potatoes, quartered
¼ pound peeled baby carrots
1 can (13 ounces) light coconut milk
2 tablespoons curry powder
1 tablespoon low-salt soy sauce
½ teaspoon ground ginger
2 cloves garlic, chopped fine
¼ teaspoon cayenne pepper
3 large pita or flatbreads, cut into wedges
chopped parsley, yogurt, and lime wedges

Heat oil in large nonstick skillet over medium-high heat. Season beef with the pepper and ¼ teaspoon of the salt, add to the skillet and sauté 3 min. per side.

Transfer beef to slow cooker. Layer onions, potatoes, and carrots over the meat. In medium bowl, whisk coconut milk, curry, soy sauce, ginger, garlic powder, and cayenne, plus remaining salt. Pour this over beef and vegetables.

Cook on high, 6 hours, or low, 8 hours. Serve over flatbread wedges with parsley, yogurt, and lime wedges.