Paleonutter’s Beef and Sweet Potato Curry
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- 1.5kg Grass Fed Organic Beef (Chuck or Stewing Beef) Cut Into Cubes
- 2 Onions, Chopped Fine
- 2 Medium Sweet Potatoes, Cubed
- 3 Cloves Garlic, Chopped Fine
- 1 Green Chilli Chopped (Deseed If You Like It Milder)
- 1 Inch Cube of Ginger, Chopped Fine
- 2 x 400g Tins Coconut Cream
- 1 x Tin Organic Diced Tomatoes
- 5 x Tablespoons Beef or Chicken Broth/Stock
- 4 x Tablespoons Coconut Oil or Ghee (If You Have No Issues)
- 2 Teaspoons Garam Masala
- 2 Teaspoons Turmeric
- ¼ Teaspoon Cayenne Pepper
- 1 Teaspoon Cumin
- ¼ Teaspoon Himalayan Or Lake Salt
- Ground Pepper, to Taste
- Heat a tablespoon of coconut oil in a frying pan and then brown the beef in batches, sealing all the sides, for about four or five minutes. Put all the meat aside once sealed and pout over the juices from the pan.
- Gently heat the rest of the coconut oil in another large pan. Once it’s melted add the spices mixture and gently stir for a few minutes on a medium heat.
- Then add the onions, garlic, chilli and ginger and cook gently for a few minutes and until the onions become translucent.
- Add the beef, coconut cream, tomatoes and stock, stir and heat through until gently bubbling. Turn the heat down low and leave uncovered for an hour and ten minutes. Stir intermittently.
- Add the sweet potatoes, stir in and cook for a further 30 minutes, stirring intermittently. Make sure the sweet potatoes are cooked through with a fork prior to serving.
- Serve with wilted spinach or kale stirred through and for an extra bang slick in a spoonful of coconut yoghurt.
- This makes quite a lot. I usually freeze portions for time poor days.
- If you’re trying to lose weight, ditch the sweet potatoes and just omit them from the recipe. If you have leftover sauce, freeze it in portion sizes and use it another day over good quality snags with cauliflower mash.
- Waste not, want not.