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Coconut Beef Curry with Cauliflower Rice

Course: Main Course
Cuisine: Modern Indian


  • 1 kg organic beef chuck; cut into cubes
  • 2-3 tbsp organic coconut oil
  • 1 large onion; finely chopped
  • 3 garlic cloves; crushed
  • 2 ½ tsp curry powder
  • 2 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp chilli powder adjust to heat preferences
  • 1 tsp cardamom seeds; crushed
  • 1 ½ tsp hot paprika
  • Salt to season
  • 2 cans coconut milk 270ml each
  • Fresh coriander sprigs; for garnish
  • 1 fresh chilli; to serve
  • Fresh lime wedges; to serve


  • In a large, heavy bottom saucepan, heat coconut oil and add the garlic and onions. Sauté till the onions are soft and take on a light brown colour.
  • Add all the spices and cook on low heat for 1-2 minutes taking care not to burn.
  • Add the beef pieces, season with salt and cook on medium heat for another 2 minutes.
  • Add 1 can coconut milk; mix well to combine and bring to a simmer. Lower heat and cook for 30 minutes stirring occasionally.
  • After 30 minutes, add the second can of coconut milk (or as much as you need depending on how much gravy you prefer) and continue to cook till the beef pieces are tender.
  • Check seasoning and add the coriander leaves. Mix and remove from heat. Keep for atleast 15 minutes before serving.
  • Serve with cauliflower rice topped with red chillies and lemon wedges.