Sweet Beef Curry

fruity beef curry recipe

Everyone knows a curry is always better the next day. This one is no exception! It is a delicious beef curry that is simple to make and perfect as a quick Royal Breakfast as it just requires heating on the stove top in the morning.

This is a variation of the original Mango & Cashew Chicken Curry recipe from Jude Blereau‘s Coming Home to Eat book.  We have modified it by using beef instead of chicken and apple instead of mango with the addition of coconut cream to calm the spices for the kids. Serve with our coconut brown rice or cauli ‘not’ rice.

Sweet Beef Curry
Everyone knows a curry is always better the next day. This one is no exception! A delicious beef curry that is simple to make and perfect as a quick Royal Breakfast as it just requires heating on the stove top in the morning. This is a variation of the original Mango & Cashew Chicken Curry recipe from Jude Blereau's Coming Home to Eat book. We have modified it by using beef instead of chicken and apple instead of mango with the addition of coconut cream to calm the spices for the kids.
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Ingredients
  1. 2 Tbs of Ghee
  2. 1 large onion diced
  3. 1Tbs grated ginger
  4. 1Tbs grated fresh turmeric
  5. 2 garlic cloves
  6. 60g activated cashews
  7. 3 roma tomatoes
  8. 2 Tbs natural yogurt
  9. 1/2kg topside beef diced (stewed for 1-2 hours beforehand)
  10. 1 tsp garam marsala
  11. 1 tsp curry powder
  12. sea salt
  13. 250ml chicken bone broth
  14. 1/2-1cup coconut cream
  15. 1 apple (chopped)
  16. 2Tbs chopped coriander
Instructions
  1. Heat Ghee over medium heat.
  2. Add onion, ginger, turmeric and garlic
  3. Saute over low heat for 10 minutes
  4. Chop tomatoes, cashews and yogurt in thermo or food processor until blended but cashews are still chunky
  5. Add beef, garam marsala, curry powder & sea salt to pan with onion and stir through browning the beef in the spices
  6. Cook for about 5 minutes
  7. Add cashew, tomato mix, bone broth & apple & simmer on low with lid on for 45-1 hour.
  8. Add coconut cream and simmer with lid off for another 30 minutes or until well reduced and thick
  9. Stir through coriander leaving some to garnish.
  10. Serve with coconut brown rice or cauli 'not' rice.
Pinkfarm https://www.pinkfarm.com.au/