Pinch Beef Curry (Gluten and Dairy-Free!)
This is a curry full of flavor. It’s less expensive than going out to eat, but fast and easy, if you have the spices on hand. Try it in a pressure cooker or it can be made in a slow cooker as well. It freezes well for more meals later, or is great for a company dinner.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
- Cuisine: Indian
Ingredients
Scale
- 2 cups coarsely chopped onion
- 2 Tablespoons oil of choice
- 2-3 teaspoons. salt
- 1 Tablespoon Pinch Madras Curry Powder
- 1 Tablespoon or less Pinch Garam Masala Organic Seasoning
- 1/2 teaspoon cayenne pepper, optional for more heat
- 1 teaspoon ground coriander powder
- 4-5 cups cubed beef – I used a rump roast
- 1 cup tomato juice
- 1 can coconut milk
- 1/2 cup frozen peas
Instructions
- In a pressure cooker or separate pan, saute the onion and peas in the oil until softened
- Add all the spices
- Add the beef
- Stir and add the liquids
- Put in the pressure cooker for 23-25 minutes with natural release or in a slow cooker on low for 8 hours.
- Serve over rice or as shown over roasted Brussel Sprouts
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