Paleo Dinner Recipes:
Indian Beef and Pumpkin Curry
PREP/COOK TIME: 1 hour 30 minutes
This is a one-pot meal and it’s so easy to prepare. You can use any kind of boneless beef such as braising or stewing steak or even boneless ribs. The sauce is made with onion, pumpkin and carrots. These vegetables fall apart a bit because of the long cooking time but that is no problem because they help form a nice, thick sauce.
To give the dish a real Indian taste we are using cumin, cardamom, coriander, turmeric and curry powder, along with coconut cream. Coconut cream is the solid part of a can of refrigerated coconut milk.
Although some people in India do not eat ‘the holy cow’ for religious reasons, we love it with vegetables, coconut and Indian spices, and this curry is well worth making. This recipe serves 2 people.
Ingredients:
1 lb boneless beef, cut in 1-inch cubtoes
1 sliced yellow onion
1 tablespoon coconut oil
3/4 cup coconut cream
1 teaspoon ground cumin
1 teaspoon cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 tablespoon curry powder
2 cups diced fresh pumpkin
2 chopped carrots
2 tablespoons fish sauce
1 teaspoon freshly grated ginger
2 minced garlic cloves
Salt, to taste
1/4 cup chopped fresh basil leaves (or cilantro)
Method:
Melt the coconut oil in a large pot over a medium heat. Add the beef and onions and cook for 5 minutes or until the beef is browned. Now add the coconut cream, cumin, cardamom, coriander, turmeric, curry powder, pumpkin, carrots and fish sauce. Stir well to combine.
Bring the mixture to a boil then cover and simmer for an hour or until the beef is tender. Stir in the ginger, garlic and salt to taste, and cook for a further 15 minutes. Divide the curry between 2 warmed serving bowls and scatter basil on top as a garnish.
- 1 lb boneless beef, in 1-inch cubes
- 1 sliced yellow onion
- 1 tablespoon coconut oil
- ¾ cup coconut cream
- 1 teaspoon ground cumin
- 1 teaspoon cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- 2 cups diced fresh pumpkin
- 2 chopped carrots
- 2 tablespoons fish sauce
- 1 teaspoon freshly grated ginger
- 2 minced garlic cloves
- Salt, to taste
- ¼ cup chopped fresh basil leaves (or cilantro)
- Melt the coconut oil in a large pot over a medium heat. Add the beef and onions and cook for 5 minutes or until the beef is browned.
- Now add the coconut cream, cumin, cardamom, coriander, turmeric, curry powder, pumpkin, carrots and fish sauce. Stir well to combine.
- Bring the mixture to a boil then cover and simmer for an hour or until the beef is tender. Stir in the ginger, garlic and salt to taste, and cook for a further 15 minutes.
- Divide the curry between 2 warmed serving bowls and scatter basil on top as a garnish.
