Mustard Free Sweet Potato Beef Curry
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Learn more →Ingredients
4 servings
- 1.5 lb beef stew meat (chuck), cut into 1-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1.5 tsp ground turmeric
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 can (13.5 oz) full-fat coconut milk
- 1.5 cups bone broth
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 2 cups baby spinach
- 1 tbsp coconut aminos
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. 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 faces. Transfer the seared beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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