Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 1 tbsp coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tbsp tomato paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup beef broth
Instructions
- In a Dutch oven over medium heat, melt the coconut oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and ginger; cook for another minute.
- Increase the heat to medium-high and brown the beef chunks on all sides (approximately 8-10 minutes). Remove the beef from the pot and set aside.
- In the same pot, add curry powder, turmeric, cumin, paprika, and cayenne pepper. Stir for about 2-3 minutes until fragrant.
- Return the browned beef to the pot. Mix in tomato paste, then add coconut milk and beef broth. Stir to combine.
- Bring to a gentle boil. Reduce heat to low, cover, and simmer for about 2-3 hours or until the beef is tender.
- Taste and adjust seasoning if needed before serving hot over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg