Pecan Free Basil & Oregano Coconut Beef Curry
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(17)
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Learn more →Ingredients
4 servings
For the curry
- 1.5 lb beef chuck, cut into 1-inch cubes
- 2 tbsp coconut oil
- 1 tsp sea salt, plus more to taste
- ½ tsp black pepper
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup beef broth
- 1 tbsp apple cider vinegar
- 1 cup fresh basil leaves, loosely packed, roughly torn
- 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
- 2 cups cauliflower florets
- 1 tbsp fresh lemon juice
For serving
- fresh basil leaves, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp sea salt and 1/2 tsp black pepper.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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