Start by chopping the stewing beef into bite-sized cubes, ensuring uniformity for even cooking. Mince 3 cloves of garlic and a thumb-sized piece of ginger finely.

In your slow cooker, combine the cubed beef, minced garlic, ginger, and curry powder. Pour in diced tomatoes and coconut milk, stirring everything together until well mixed. Add chopped onion.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours.

About 15 minutes before the cooking time is up, open the lid and add any additional vegetables like a handful of spinach. Stir gently.

Once the beef is fork-tender and the curry has thickened, ladle portions over rice or cauliflower rice and garnish with fresh cilantro and yogurt, if desired.