Sweet Beef Curry
The first time I ordered curry with apples, I thought it was a little weird, but I decided to try it anyway. And boy, am I
Ingredients
- 0.5 cup (105 g) coconut oil, or ½ cup (120 ml)
- 1 small apple, peeled, cored, and diced
- 1 small yellow onion, sliced
- 2 clove garlic, minced
- 1 piece fresh ginger root, minced
- 2 tbsp curry powder
- 2 tsp garam masala
- 1 lb (455 g) boneless beef chuck roast, cut
- 1 small butternut squash (about 1 lb/455 g)
- 1 cup (240 ml) beef bone broth
- 1 tbsp coconut aminos
Instructions
- 1
Heat the oil in a large saucepan over medium heat. Add the apple, onion, garlic, ginger, curry powder, and garam masala and toss to coat. Sauté for 10 minutes, or until fragrant. Add the beef, squash, broth, and coconut aminos. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, until the squash is fork-tender to soft. Divide the curry among 4 bowls and enjoy. PRESSURE COOK IT: Complete Step 1 using the sauté mode. In Step 2, seal the lid and either set to the soup mode or cook on high pressure for 20 minutes. Allow the pressure to release naturally before removing the lid, then