Healthy Beef Curry & Creamy Cauliflower Rice

Healthy Beef Curry

This is an incredibly tasty and tender, healthy beef curry made ‘from scratch’ so you know it is choc-full of nutrients with no added preservatives. 

We’ve paired it with our creamy cauliflower rice – with a twist.  (Do you recognise it? We’ve used it before HERE.) 

You could easily throw everything straight into the slow-cooker if you prefer. But I find marinating and sealing the meat prior to slow-cooking yields so much more flavour. 

Perfect fare for the cooler weather when you want something comforting in the belly. This is quite a mild curry, but you can spice it up if you like an extra kick. It’s also great to make and freeze for that go-to meal when you are too tired to cook.

Where possible, we try to use organic ingredients.  These are a better option when it comes to midlife/menopause as they have no added chemicals that may interfere with hormones. There are a ton of mood-boosting vitamins and minerals included.

Serves 6

  • 200 ml Chobani greek yoghurt
  • 1 tsp chinese five spice
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp tumeric
  • 1 kg beef chunks 
Healthy Beef Curry
Beef Curry Marinade Ingredients
  • 2 tbsp extra virgin olive oil (one for meat, one for cooking onion)
  • 1 red onion, chopped
  • 1 tbsp minced ginger
  • 1.5 tbsp ground coriander
  • 2 tsp minced garlic
  • 2 tbsp cumin
  • 1 tsp cardamom
  • 1 tsp tumeric
  • 1 tsp cinnamon
  • 1 tbsp garam masala
  • .5 tsp black pepper
  • sprinkle of chilli flakes
  • 2 tbsp tomato paste
  • 500ml beef stock
  • 1 tbsp lemon juice
  • 400g tin chopped tomatoes
  • 1 large sweet potato and 3 carrots, chopped into chunks
  • 1 pkt of fresh green leaves  (ie baby spinach) add in 5 mins before serving
  • fresh coriander leaves some salad sprinkles to garnish
Beef curry ingredients
Pure ingredients for Beef Curry
Sweet potato & carrot chunks
Ingredients for Creamy cauliflower & Kale Coconut rice
To make the marinade
  1.  Place the yoghurt and all marinade spices into a  bowl and mix together. 
  2. Add the beef chunks and combine well. Refrigerate overnight for best results (or at least a couple of hours.
To make the beef curry
  1. Heat olive oil in frypan. Add meat marinade and cook approx 2-3 mins to seal the meat. Remove from the pan and transfer into the slow cooker.
  2. To the frypan now add the onion and cook until softened.
  3. Add rest of spices and cook 1-2 mins to release flavours of the spices.
  4. Add tomato paste, chopped tomatoes and lemon juice to the spice mix in the pan and bring to simmer. Transfer to slow-cooker with the beef and add in beef stock, sweet potato and carrot chunks. 
  5. Slow-cook on low 8 hrs or high 4 hrs. 
  6. 5 mins before serving add green leaves to slow-cooker. Serve with creamy cauliflower rice and chapati. Garnish with fresh coriander.
To make the creamy cauliflower rice
  1. To a large frypan add the oil and heat through. Add the coconut milk and salt and stir to combine over medium heat in the pan.
  2. Now add the cauliflower and kale mixture. Cook, until softened for approx. 5 mins, stirring occasionally. When ‘al dente’, remove from the stovetop, add in the coconut flakes. Set aside.
Cauliflower Rice
Add oil, coconut milk and salt
Cauliflower rice
Cook until 'al dente'
Healthy Beef Curry
My Boys like it with plain coconut rice