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Coconut Beef Curry
Atlanta Fowler
Coconut Beef Curry

his gorgeous creamy, gut friendly coconut curry with fragrant spices and tender organic beef from Sherwood Rd Organics is the perfect winter warmer

Prep : 10 Cook: 1.5hrs  Serves: 6
Recipe By: Casey-Lee Lyon / @livelovenourish


  • 1 tbsp coconut oil
  • 1 brown onion - chopped
  • 3 garlic cloves - crushed
  • 2 tsp curry powder (keens)
  • 1 ½  tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tsp cardamom
  • Pinch chilli powder (to liking)
  • Pinch salt
  • 1kg organic beef chuck (cut into 2-3 cm cubes)
  • 2 x 270mL canned coconut milk (recommended brand, Ayam)
  • 1 tbsp Meadow and Marrow Bone Broth Concentrate - Curry
  • 4 cups riced cauliflower
  • Fresh coriander to serve
  • Fresh lime wedges to serve
  • Fresh chilli to serve


  1. In a large heavy-based saucepan, heat coconut oil and sauté onions for 2 minutes over medium heat until soft
  2. Add garlic and spices. Stir over low-med heat for 1-2 minutes or until fragrant
  3. Add beef and brown for 2-3 minutes
  4. Add coconut milk and bring to a simmer. Cover and simmer for 1 - 1.5 hours or until meat is tender
  5. When ready stir through bone broth concentrate
  6. Meanwhile, heat extra coconut oil in a large, deep frying pan and add riced cauliflower with 1 tbsp water, stir over medium heat until soft
  7. Serve cauliflower rice and curry into serving bowls. Top with fresh coriander and lime wedges and fresh chilli for freshness.


  • Great to serve with a side of greens or add spinach leaves in final 5 minutes of cooking time.
  • Adjust spice to liking by adding more or less chilli (can also use fresh chilli).
  • If you are sensitive to onion and garlic, omit onion and swap garlic for 2-3 tbsp garlic infused olive oil