Saturday, August 13, 2011
No Worry, (Paleo) Beef Curry.
So this little dish is made with grass fed chuck roast, a few spices, coconut milk, and a couple other odds and ends. Also, Jenn gave me a food processor for my birthday so the cauliflower rice was ridiculously/RIDICULOUSLY easy to make. Thank Jebus, because it can really be a pain in the keester to hand chop it into rice-like granules. And doesn't it look so much more like rice??
2 lbs chuck roast, cubed
1 large yellow onion, cut to 1 inch pieces
1 tbsp avocado/macadamia oil
1 additional tbsp avocado/macadamia oil
2 tbsp curry powder
1/2 tsp cayenne pepper, or to taste
fresh ground black pepper
1 tbsp tomato paste
1 tbsp coconut aminos
1/2 cup coconut milk
1-2 large sweet potatoes, cubed
1/2 cup green beans, cut into small pieces
In a large pot or sauce pan, heat 1 tbsp oil over medium high heat. Toss in onion and cook until caramelized. Add cubed beef. When beef is browned, add enough water to cover beef and onions. Cover pot and let simmer for 30 minutes, long enough for beef to become tender. Skim scum off top of liquid about half way through.
While beef is simmering, create the curry sauce in a small sauce pan by whisking 1 tbsp oil and curry powder, cayenne pepper and black pepper together over medium heat. Pour in coconut milk as you whisk. Then add tomato paste and coconut aminos, whisk together. Remove from heat, and reserve.
When ready, add curry sauce to pot with beef and onions and combine, then add cubed sweet potatoes and chopped green beans. Let simmer for another 15 minutes. Serve over cauliflower rice.
If you like a thicker curry, add 1 tbsp arrowroot powder in cold water to bubbling beef curry and stir to thicken.
Here's the plain cauliflower rice recipe from a previous post: Korean BBQ
So, no picture of Jon Gosselin, but here's better: