This beef curry recipe is very flavorful. It’s a mild curry and it’s a great way to try curry for the first time or to introduce it to a picky eater or someone who doesn’t like fiery foods.
It’s also very economical because it uses stewing beef. The food processor makes quick work of the other ingredients. Just let this curry simmer and fill the house with heavenly scents that will have you ravenous by suppertime! You can serve this dish with white rice for your friends who still eat that white stuff.
This is a great recipe to make ahead because the flavor is even more enhanced the next day. Of course around here we can’t wait to eat it the same day. We do love the leftovers for a great lunch the next day. Just re-heat in the microwave and there you have a nutritious and quick meal.
Makes 6 servings
9.3g Net Carbs
(56.3% Fat, 8.8% Carbs, 34.9% Protein)
¼ cup coconut oil
1 cup coarsely chopped onion
4 cloves garlic, coarsely chopped
1 tbsp chopped fresh gingerroot (about 1-inch piece)
3 tbsp yellow curry powder
1 28-oz can plum tomatoes with juice
2 lbs stewing beef cut in 1-inch cubes
1 whole Anaheim pepper
1/4 cup chopped fresh coriander (cilantro)
salt and pepper to taste
Shredded coconut (optional)
Put the onion, garlic and ginger into a food processor and process until very finely chopped.
Add the coconut oil in a large pot and heat on medium high heat and add the onion mixture. Cook for about 4 minutes, stirring until the mixture just begins to brown. Add the curry powder and cook for another minute.
Stir in the tomatoes and the juice. Bring to a boil over high heat, scraping up the browned bits from the bottom.
Add the beef cubes and the whole Anaheim pepper. Reduce the heat to medium-low and simmer for about 1-1/2 hour or until the beef is really tender. Discard the pepper.
Serve the curry in warm bowls and top with fresh coriander. I love it topped with shredded coconut, as featured here, which changes the carb count of the recipe, of course!
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