Indian Beef Curry with Carrots and Peas

Indian beef curry is the perfect one-pot meal! It's easy to make and packed with meat and veggies slowly cooked in a flavorful curry sauce.

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Course: Clean Eating Dinner Recipes

Cuisine: Indian

Prep Time: 30

Cook Time: 5 30

Total Time: 6

Servings: servings

Calories: 474kcal

Author: Violet Parcha

Preheat your oven to 210 degrees.
On the stovetop, heat the avocado oil in a dutch oven over medium-high heat. Once it's hot, salt and pepper the meat and sear it in small batches, making sure to sear every side.
3 tablespoons avocado oil, 2 teaspoons salt, 1/2 teaspoon pepper, 2 pounds stew meat
Remove it from the pan and add the coconut oil, onion, garlic, and the rest of the spices to the pan. Stir the mixture and cook until fragrant, about 30 seconds.
1 onion, 3 garlic cloves, 1 1/2 tablespoons cumin, 1 tablespoon coconut oil, 1 tablespoon paprika, 1 tablespoon turmeric, 1/4 teaspoon dried ginger, 1 bay leaf
Pour in the broth, tomato sauce, and apple cider vinegar and stir to combine. Then add in the meat and carrots.
1 1/2 cups bone broth, 15 ounces tomato sauce, 1 teaspoon apple cider vinegar, 6 large carrots
Put on the lid and place it in the oven for 5-6 hours, until the meat is tender.
Stir in the coconut cream and peas. Put the lid back on and place it back in the oven for 30 minutes.
1 cup frozen peas, 2/3 cup coconut cream
Serve hot over rice or cauliflower rice.

To properly sear the meat and make it tender, first dry it with paper towels and then sear in small batches, making sure to get every side.