Servings
Four
Ready In:
Less than 45 minutes
Good For:
Dinner
Curried Coconut Beef with Chickpeas & Zucchini
- 1 lb beef steak, or stewing beef, sliced very thinly
- 1 tbsp coconut oil
- 1 large tin chickpeas (796 ml | 2 cups give or take) strained and rinsed well
- ½ cup peanuts or cashews
- 2 sticks celery, chopped medium
- 1 onion, chopped medium
- 1 small zucchini, chopped medium
- 1 400 ml tin Coconut Cream
- 1 – 2 tsp curry paste, depending on how much you like
- 1 clove minced garlic
- Salt & Pepper
- 1/3 cup cilantro, coarsely chopped, to garnish
- Lemon wedges (optional)

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Step by Step Instructions
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Step 1
Toast nuts over medium high heat in a cast iron fry pan or wok until browned (about 5 min). Set aside. Add coconut oil to pan and add beef, onions, and garlic, and stir fry over medium heat until beef is medium rare. Remove from pan and set aside.
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Step 2
Add coconut cream and curry paste to (the same) pan and bring to a soft boil for about two minutes. Add chickpeas and maintain a soft boil for about three minutes, then add celery and continue cooking until celery has begun to soften, but still has a bit of a crunch.
Step 3
Next, add zucchini and cook half a minute more, then lower heat and add beef, onions, and nuts to the pan, stirring well to combine. Add salt and pepper to taste.
Step 4
Serve into soup plates and garnish with fresh cilantro, cracked pepper, and a squeeze of fresh lemon (optional)

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