60 Minute Paleo Hot Beef Curry

With the onset of cooler Autumn weather in Southern Hemisphere regions, a nice curry always goes down well. This healthy-eating stovetop recipe can be on the table in 1 hour, so give it a try.

60 Minute Paleo Hot Beef Curry (serves 4)

Ingredients	Directions
This is a very flavoursome and quick hot curry, perfect for cooler weather. The ingredient list looks long but most of them are on hand if you follow a Paleo diet. Of course there is no reason you could not use Lamb or Kangaroo, but if your choice is Roo, use fillets.	Fry onions and garlic in 1 tablespoon coconut oil until fragrant. Separately brown the meat in 1 tablespoon coconut oil Into the onion and garlic pot, on high setting, toss in the rest of the ingredients except the red wine and coconut cream. Braise and stir for 5 mins and then add wine and coconut cream. Add the meat. Stir well and turn to low setting with lid on. Cook on low simmer for 40 mins stirring occasionally. Turn off heat and rest for 20 mins with the lid on before serving so that flavours can further infuse. Serve (in bowls) as is or on a bed of mashed Cauliflower. Garnish with fresh celery tops or parsley.
500g cubed grass fed beef or mince	Rump, Sirloin, Porterhouse or Lamb is the go here as this is a “quick” curry.
1 cup cauliflower	Chunky cut
2 tomatoes	Quartered
½ a capsicum (red pepper)	Cut into strips
1 large zucchini	Chunky cut
100g mushrooms	Chunky cut
1 handful raisins
1 handful Macadamia nuts
2 brown onions	Sliced
4 large cloves garlic	Chopped
1 big handful spinach leaves	Chop coarsely
2 birdseye chillies (or to taste!)	Chopped
1 tablespoon Paprika powder
1 tablespoon Cumin powder
½ tsp pink rock salt	Optional
1 tsp mixed spice
½ tsp peppercorns	Whole is best but you could grind them
2 Bay leaves
1 mug red wine
1 cup coconut cream

© Bruce Taylor-Sci-Fit Australia