Beef Coconut Curry
Serves
6
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
1 tbsp coconut oil
1 ½ lbs (680 g) rump steak, fat removed, cut into chunks
1 onion, chopped
1 bell pepper, chopped
1 large sweet potato, peeled, roughly chopped
2 garlic clove, minced
2 tbsp root ginger, finely chopped
1 tbsp all-purpose flour
2 tsp mild curry powder
14 oz (400 g) can coconut milk
1 tsp sea salt
ground black pepper
2 tbsp cilantro, chopped
1 lime, cut into wedges
Nutrition
(Per Serving)
Calories
314
Fats
18 g
Protein
26 g
Carbs
13 g
Instructions
- Heat ½ tablespoon of coconut oil in a large pot over medium-high heat. Add the steak and cook, stirring occasionally, until browned on all sides (around 3 minutes). Transfer to a plate.
- Add the remaining coconut oil to the pot along with the onion and bell pepper. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables start to soften. Add the sweet potato, garlic, ginger, flour, and curry powder, then cook for 30 seconds, stirring constantly.
- Add the coconut milk to the pot and season with salt and pepper. Bring to a boil. Then reduce the heat, partially cover the pot with a lid, and simmer gently for 12 to 15 minutes until the sweet potatoes are almost tender. For the final 5 minutes of the cook, add the steak back into the pot along with any beef juices.
- Serve the curry with a garnish of cilantro and a wedge of lime.