This creamy coconut beef curry has all the amazing flavours that you would expect from a dairy cream based curry but, it’s made with healthier creamed coconut and it’s lower in calories and fat. This is a mild curry and it’s really easy to make too.
You’ll love this deliciously mild, creamy coconut beef curry. It’s one that really requires little effort and relatively few spices and ingredients, but has a huge amount of flavour.
Tender chunks of beef absorb the coconut and mild spice flavours whilst simmering away on your stove, allowing you to get on with other things!
I made this recipe earlier on this year, having not long returned from our epic holiday. I was missing the selection of 4 – 6 different curries that were presented at each meal (and I mean breakfast, lunch and dinner!).
Zanzibar grows and exports its own spices, plus the coconuts they used for cooking were fetched right down off the tree, as fresh as can be.
Obviously, here in Scotland I can’t get spices as fresh as those just picked in Zanzibar! And anyone who claims they’ve just picked a coconut fresh from a tree here, quite clearly is telling fibs!
But with this creamy coconut beef curry, I have recreated one of those fresh coconut beef curries that I was lucky enough to experience in Zanzibar. It’s also less fattening but still as tasty a reminder of those fantastic African flavours.
Lynne and I tend not to have beef very often now, favouring more of a Mediterranean style diet with our 80/20 rule. But when we do, it’s for something amazing, and special like this creamy coconut beef curry.
And….can you tell it was the middle of winter when I made this earlier on this year? I had to chase the rays of winter sunshine around our kitchen just to get the pictures to not look as if though I was photographing in a cave!
- Low calorie cooking spray
- One large onion finely diced
- 2 cloves large garlic finely chopped
- 35 g fresh ginger finely chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp turmeric
- ½ tsp mild chilli powder
- 250 g stewing / casserole beef cubed
- 500 ml beef stock
- ½ tsp salt
- 35 g grated creamed coconut
- 1 tbsp freshly chopped coriander
- Spray the bottom of a large saucepan with the low fat cooking spray about 5 times. Turn the heat on high, then when the oil spray starts to bubble turn down the heat add the onion and saute, stirring constantly to prevent burning for about 3 – 4 minutes.
- Add the garlic and ginger, again stirring constantly for a further 1 – 2 minutes.
- Add the ground cumin, ground coriander, turmeric and mild chilli powder, stir together for 1 minute to allow the flavours to release.
- Add 5 tbsp. warm water to prevent any burning and stir for 1 – 2 minutes.
- Blitz the onion spice mixture in a food processor / blender or with a stick blender to a paste consistency.
- Return the paste to the pan, stir in the beef, and brown it within the paste, about 3 – 4 minutes.
- Add the beef stock, bring the stock to the boil, turn down to a gentle simmer, add the salt, put the lid on and cook for 1 hour stirring every now and then until the sauce has thickened and beef is tender.
- Stir in the grated creamed coconut and simmer for a further 15 minutes until a creamy coconut consistency is achieved.
- Serve garnished with coriander.
So, I’m currently editing the pictures from our climb and I’ll bring you those on Thursday as a little something different.
Catch you then!
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