This dish is so fragrant and comforting on a cold evening.


2 Tbsp Olive Oil

2 lbs beef chuck roast - cut in 2.5 cm cubes or cut in slices

2 bay leaves

1 cinnamon stick

1 c onions, chopped

1 sprig curry leaves

3 garlic cloves, chopped

1" fresh ginger, chopped

3 Tbsp curry powder

1/2 c unsweetened coconut milk

1 Tbsp granulated sweetener

1 c water

salt, to taste

chopped coriander, for garnish


-Heat 1 Tbsp olive oil in frying pan. Brown beef cubes 4-5 minutes. Remove from pan & set aside.

-With frying pan on medium heat, add 1 Tbsp olive oil. Add bay leaves & cinnamon stick, sauteé. Stir for 1 minute.

-Add chopped onions & curry leaves, sauteé - stirring occasionally.

-Add ginger & garlic, sauteé.

-Add curry powder. Stir.

-Pour in coconut milk, granulated sweetener & water. Add salt, to taste. Stir. Simmer 2-3 minutes.

-Add the browned beef to pan. Cover & cook for 1 hour or until beef is tender, stirring occasionally.

MAKES: 4 servings


CAL: 484.5 FAT: 28.4g CARB: 7.1 net g PROTEIN: 49.3g

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