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