Ready In:

Less than 45 minutes

Good For:


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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