Coconut Beef Curry

This healthy and delicious creamy curry is perfect for cooler nights. Made with real food ingredients, this recipe is paleo friendly, gluten free, dairy free and sugar free.     

This is a great recipe to make in your slow cooker or on the stove top. I use organic beef (or lamb) from Sherwood Rd Organics, Brisbane.

As you will see in the recipe I love to serve this curry with cauliflower rice to add a serve of vegetables.

For more healthy dinner recipes check out my 'Real Food Recipes' recipe e-book.


 

Recipe:

Coconut Beef Curry 

Ingredients:

  • 1 tbsp coconut oil
  • 1 brown onion, chopped
  • 3 garlic cloves, crushed
  • 2 tsp curry powder (Keens brand)
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tsp cardamom
  • Pinch chilli powder (to liking)
  • Pinch salt
  • 1kg organic beef chuck (cut into 2-3 cm cubes)
  • 2 x 270mL canned coconut milk (I use the brand Ayam)
  • 4 cups riced cauliflower*
  • Fresh coriander to serve
  • Fresh lime wedges to serve 
  • Fresh chilli to serve

Method:

  1.  In a large heavy-based saucepan, heat coconut oil and and sauté onions for 2 minutes over medium heat until soft.
  2. Add garlic and spices. Stir over low-med heat for 1-2 minutes or until fragrant.
  3. Add beef and brown for 2-3 minutes.
  4. Add coconut milk and bring to a simmer. Cover and simmer for 1 - 1.5 hours or until meat is tender.
  5. Meanwhile, heat extra coconut oil in a large, deep frying pan and add riced cauliflower with 1 tbsp water, stir over medium heat until soft.
  6. Check curry for seasoning and adjust by adding extra salt if needed.
  7. Serve cauliflower rice and curry into serving bowls. Top with fresh coriander and lime wedges and fresh chilli for freshness.

Watch the Video: 


Notes:

  • Great to serve with a side of greens or add spinach leaves in final 5 minutes of cooking time.
    Adjust spice to liking by adding more or less chilli (can also use fresh chilli).
    If you are sensitive to onion and garlic, omit onion and swap garlic for 2-3 tbsp garlic infused olive oil.
    You can also use lamb or chicken to make this recipe. If using chicken, the cooking time will reduce. 
    Serve with cauliflower rice, brown rice or quinoa. 

                                                                                 

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Recipe by Casey-Lee Lyons, Live Love Nourish for Sherwood Rd Organics © Live Love Nourish™ 2018. All rights reserved.

Our photos and content are copyright protected. I kindly ask that you please don't copy our photos without prior written permission. If you wish to share this recipe please provide a link back to the recipe on my website. Thank you so much! I appreciate your support. 

Comments


Yum
  • 10
    prep
  • 1.5h
    cook
  • 6
    serves
  • skill
All of the LLN recipes are:
  • Gluten Free
  • Dairy Free
  • Soy Free
  • Yeast Free
  • Preservative Free
  • Sugar Free
This recipe is also:
  • Nut Free
  • Egg Free
  • Grain Free
  • Paleo

Comments