It’s been a couple of weeks since my last post. Did you miss me? 🙂
The reason for my absence, is because I’m working on a new project at home (more of that in future posts). As a result, I’ve simply not had the time, or energy, to photograph and write about all the grub-tastic meals that I’m still creating . . . . . even though I do say so myself. Well someone’s got to!
No matter what, there’s always enough time to make a healthy meal. And I must admit that eating paleo style, makes the whole process quite straightforward. My little family now expect a restaurant quality meal every evening. It’s blimmin’ hard work this food blogging lark!
So without further ado, here’s my version of paleo beef curry. Once again, you should always aim for the best quality beef you can afford. I recommend a visit to your local butcher, but if you’ve got a really small budget to stick to, then try Aldi’s Scotch Lean Diced Beef at £2.75 for 400g. As stated on their label, the beef is from cattle reared on specially selected farms they know and trust, so assuming that’s the truth, the whole truth, and nothing but the truth, then this is a really great option. It also brings this meal in at less that £3.00 per head, taking all the other ingredients into account too.
Prep time: 15 minutes. Cook time: 1 hour
1 tbsp coconut oil
800g lean diced beef
1 onion, chopped
6 carrots, finely chopped
12 mushrooms, sliced
4 garlic cloves, crushed
1 red bell pepper, deseeded and sliced
200ml / half tin coconut milk (use the thick creamy top)
1 tsp fresh ginger, grated
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground turmeric
large handful of cashew nuts (optional)
Handful of fresh coriander to garnish
Rock salt and freshly ground black pepper
1. In a large lidded pan, saute the beef and onions in 1 tablespoon of coconut oil on medium heat for 5 minutes, or until the beef is browned.
2. Add the curry powder, coconut milk (use the thick, creamy bit at the top), carrots, bell pepper and mushrooms. Bring to the boil, then cover and simmer for 1 hour until the beef is tender.
3. Add the garlic, ginger, and salt and pepper to taste, and simmer for a couple more minutes, then add the cashew nuts and serve with chopped coriander to garnish.
Add a few cashew nuts and garnish with chopped coriander. Grub-tastic!