Coconut Beef & Red Pepper Curry with Roasted Tikka Cauliflower (LowCarb)
La Difference Catering
La Difference Catering
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Ingredients

  • 1½ lb either braising steak, shin beef or stewing steak cut into large cubes approx 2" square
  • 1 400 ml can of coconut milk
  • 1 large or 2 small red peppers sliced
  • 2 onions sliced
  • 1 400 ml can of chopped tomatoes
  • 1 red chilli minced
  • 4 cloves garlic minced
  • a 1" piece of fresh ginger finely chopped
  • small bunch of fresh Coriander (Cilantro) chop the stems finely and roughly chop the leaves
  • a handful of toasted cashew nuts chopped (optional)
  • 1 tbsp coconut oil
  • 2 tsps ground cumin
  • 2 tsps ground coriander
  • 1 tsp hot chilli powder
  • 1 tsp turmeric
  • 6 cloves & 4 cardamom pods crushed (throw out the green outer pods)
  • 1 beef stock cube (I'm a Philistine I used an Oxo cube but it worked brillantly)
  • 1 heaped tsp sea salt
  • 2 tsps white wine vinegar
  • for the marinade:_
  • 6 Tbsp Greek Yoghurt
  • the zest & juice of 1 large lemon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp hot chilli powder
  • ½ tsp Turmeric
  • 2 cloves of garlic crushed
  • 1 tsp sea salt

Instructions

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