This is far from authentic, but it IS delicious, and does hit the spot when you’ve got a craving for a super tasty beef curry. The swede/rutabaga makes a sensational substitute for potato but can be left out (along with the carrot) to further reduce the carb count if you so wish. I’ve calculated the macros including both these ingredients however.
Serves 10
INGREDIENTS
Coconut Cream 400ml
1.6kg diced beef (extra sinewy and fat marbled cuts are best)
Brown onion 200g
Carrot 200g
Swede/Rutabaga 500g
Firm Tofu 500g
Lime juice 50 ml
2 cups bone broth
Keto friendly sweetener (to taste)- I use a 50/50 stevia/erythritol blend
50g coconut oil
2 tbsp olive oil
SPICES
Massaman curry paste 100g (I use Valcom brand)
2 tbsp curry powder
1 tbsp Garam Masala
3 star anise
3 bay leaves
1 cinnamon stick
salt to taste
METHOD
- Prep your veg. Peel Swede then cut both it and the carrot into large chunks. Slice onion into strips.
- In a large crock pot (stove method) or using the sear function on your slow cooker, saute the onion until translucent in the coconut oil. Remove and set aside.
- Add olive oil to the pan, and brown the beef in batches.
- Return onions to the pan, add curry paste and spice powders to the beef. Saute for several minutes.
- Add coconut cream, broth, and carrot/swede and remaining spices… Stir to combine. If there isn’t enough liquid to cover all ingredients, top up with enough water to just cover all ingredients.
- Turn heat to low and simmer (stirring occasionally) for 3 hours (stove method) OR set slow cooker to low heat and cook for 6 hours.
- Dice the tofu into large chunks, roast in the oven until the edges are crisp, then add to curry.
- Add sweetener to taste, and lime juice. Continue to cook the curry until the liquid reduces and sauce thickens. Serve.
Optional: serve with greek yoghurt/and or cashews/peanuts
NUTRITION per serve (serves 10) (excluding optional nuts/yoghurt)
Fat: 25.5g
Protein: 51.8g
Carbs (net): 6.3g
Fibre: 4g
