Beef and Broccoli Red Curry

-2 pounds beef stew meat
-one 14-ounce can coconut milk
-1 tablespoon red curry paste
-1 tablespoon peanut butter, cashew butter, or sunflower seed butter
-2 garlic cloves, crushed
-1 teaspoon sea salt
-2 medium red bell peppers, chopped
-1 bunch of broccoli (about 12 ounces), cut into florets
-1 handful fresh basil leaves (Optional)
Place the beef, coconut milk, red curry paste, peanut butter, garlic, and sea salt into a 3-quart slow cooker and stir to combine. Cook on low for about 6 hours, or on high for about 3 hours. Add the bell pepper and broccoli and continue to cook until tender, 15 to 20 minutes on high. If you don’t own a slow cooker, place all the ingredients except for the bell peppers and broccoli into a pot and simmer on low on the stovetop for 45 to 60 minutes. Add the vegetables and cook for another 10 to 15 minutes or until tender. Add the basil leaves and serve over prepared wild rice. *Note: Any rice is okay to use but I prefer the wild rice with this dish because the flavor goes well with the rest of the ingredients.
*Recipe adapted from The Whole Life Nutrition Cookbook.

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