It’s amazing what you can create when you have a need. Yesterday it was the need to make dinner in advance, and it had to tick all our dietary boxes, yet again.
After scrolling Pinterest and not finding what I was after I decided to embark on my own, and just make it up!
Thankfully the result was wonderful (although the picture doesn’t do it justice), and that’s why I’m sharing it with you now.
- 2 Tablespoons Coconut Oil
- 630g Beef, diced into approx 1" cubes (I used 'Gravy beef')
- ½ Brown onion, finely diced
- ¼ Red onion, finely diced
- 2 Garlic cloves, crushed
- 2 cm fresh Ginger, grated
- 2 teaspoons Coriander, ground
- 1 teaspoons Garam Masala
- ½ teaspoon Cumin, ground
- ¼ teaspoon Cinnamon, ground
- Pinch of Black Pepper
- Pinch of Celtic Sea Salt
- 1 tin (400ml) Coconut Milk (I get mine from Honest to Goodness)
- ½ cup Beef Broth/Stock or water
- 2 Carrots, peeled and sliced into 'large coins'
- 3 small Sweet Potatoes, peeled and diced into a similar size as the beef
- 2 Potatoes, peeled and diced (I used Desiree)
- Heat the oil in a large oven proof saucepan or cast iron on medium-high heat, add beef and brown (in batches if needed).
- Set beef aside and add in the onions and garlic, lower heat and cook gently until softened.
- Then add in the ginger and spices, with a dash of water if needed and cook for approx 30secs or until fragrant.
- Add in the rest of the ingredients and the browned beef, except for the broth/water and stir to combine. (Add the broth if you need a little more liquid.)
- Increase the heat and bring to a gentle boil, then cover and place in the oven at 120C for approx 4 hours.
- (You can always lower the temperature to 100 and cook for 6hours, or use a slow cooker).
- When close to serving time, simply remove from the oven and gently give it a stir, careful not to break up the vegetables too much - unless you like them that way - perhaps to hide them from the kids?!
- To reduce the liquid further simply put it back on the stove and heat until bubbling with the lid off.
- We enjoy ours simply with steamed broccoli, coconut yoghurt and poppadums, but it would also be wonderful with cauliflower 'rice'.
P.S. What is your favourite condiment to go along with curries?