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.
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.
Servings 6
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
- 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
Instructions
- 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.
Video
Notes
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.
Ummmm so my fussy children had seconds!! I wasn’t sure how this would rate with my 3 kids so I made it with steamed rice instead and they loved it. I made it in the slow cooker and the smell through the house was amazing
I’m so happy to hear the recipe was enjoyed. Thank you so much for sharing. The spices sure do smell amazing cooking 🙂
This recipe was really good. I used ostrich steaks instead of beef and I added a tin of chickpeas as well. I paired it with basmati rice and garnished with coriander and lemon. It’s so yummy. I used it for my meal preps this week.
This one of the best Curry recipes I’ve ever tried. I simmered for 1hr 15mins and the beef was sooooo tender!! Definitely keeping this recipe to make it again! Thank you for putting this on the internet 🙂
Thank you for your positive feedback. Glad to hear you enjoyed the curry!
I found the curry excellent, I added a little nutmeg to it and it was just the right sweetness. I used chuck steak and let it cook for 2 hours, absolutely perfect.
Great idea adding the nutmeg for some extra warmth and spice! Glad you enjoyed the Coconut Beef Curry recipe, thanks for sharing!
I’m wanting to make this, but I only have 1 can of coconut cream or 1 litre of unsweetened coconut milk in a carton. Will I be able to use either or both of these as a substitute and what amounts would you recommend please?
Yes you can absolutely substitute the liquids, where the recipe calls for 2 x 270ml liquid, you can use a combination of both coconut cream and coconut milk or possibly a better option I would suggest is 1 can coconut cream + make up the rest in stock/ broth. Hope this helps 🙂