Beef Coconut Curry
Picture a bowl of rich, protein-packed goodness. This tender Beef Coconut Curry is bursting with flavour, irresistibly aromatic, and melt-in-your-mouth satisfying. Made in one pan, it’s easy to whip up and perfect with your favourite sides.
Nutritional Profile
This recipe blends garlic, onions, hidden veggies, and gut-friendly spices with anti-inflammatory and antioxidant benefits. Creamy coconut milk adds MCTs (medium-chain fatty acids) linked to brain health, plus essential minerals like iron, manganese, copper, and magnesium.
And the star of the show? Grass-fed beef, packed with Omega-3s, Vitamins E, B6, B12, iron, zinc, and high-quality protein.
Ingredients
- 1 tbs coconut oil
- 1 brown onion, chopped
- 3 garlic cloves, crushed or finely grated
- 6 button mushrooms
- ½ large zucchini, grated
- 2 tsps. curry powder, check label, no rice flours
- 1 ½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp garam masala
- 1 tsp Himalayan salt or sea salt
- ¼ tsp cracked pepper
- 1 kg grass-fed beef chuck, cut into 2-3 cm pieces
- 400 mls canned full-fat coconut milk, check label, no emulsifiers
- Optional: fresh chilli and/or coriander, chopped finely to sprinkle over the top
- Optional: baby spinach, as a fresh green side
- Serve with Cauliflower or Cabbage Rice
Cabbage Rice
- 1 head of cabbage or cauliflower (Can substitute, see swaps in Tips)
- 2 tbsp extra virgin olive oil or coconut oil
- Sea salt & fresh cracked pepper, to season well
Instructions
- HEAT coconut oil in a large saucepan over medium heat.
- ADD the onion, garlic, mushrooms, and zucchini and sauté until soft.
- BROWN the beef and add the spices until fragrant.
- STIR in the coconut milk to coat the meat and bring to a simmer.
- SIMMER for approx. 1 hour until the meat is tender.
- CABBAGE RICE:
- PROCESS the cabbage in a food processor and pulse it into tiny, fine pieces that look like rice.
- HEAT the oil in a large frying pan or wok over medium heat, then add the cabbage and cook until softened; watch it doesn’t burn and stick. Season well with salt and pepper.
- SERVE curry with cabbage rice and garnish with fresh coriander and/or chilli and spinach leaves.
- Substitute Cabbage Rice for Cauliflower or Broccoli Rice
- Make it kid-friendly and serve with white basmati rice or a quinoa and white rice mix. (No longer grain-free)
- Don’t like beef? You can easily swap for chicken thighs or grass-fed lamb, fat trimmed.
- If substituting with chicken, reduce cook time to 20 minutes or until the chicken is cooked through.
- If sensitive to onions and garlic, omit onion and garlic or use an infused garlic olive oil.
- Add ¼ -1/2 tsp chilli flakes if you prefer a hotter curry.
- Perfect to double up the ingredients and freeze in portions for a quick, fuss-free dinner.
This recipe is:
Health Benefits:
- Brain Boosting
- Fatigue Support
- Muscle Building
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