Carrageenan Free Turmeric Ginger Coconut Beef Curry
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(27)
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Learn more →Ingredients
4 servings
- 1 ½ lb beef chuck, cut into 1 ½-inch cubes
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp fresh turmeric, peeled and finely grated (or 1 ½ tsp ground turmeric)
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp fresh lemon juice
- 2 cups baby spinach
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and 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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