This gorgeous creamy, gut friendly coconut curry with fragrant spices and tender organic beef from Sherwood Rd Organics is the perfect winter warmer

Prep : 10 Cook: 1.5hrs  Serves: 6
Recipe By: Casey-Lee Lyon / @livelovenourish


  • 1 tbsp coconut oil
  • 1 brown onion - chopped
  • 3 garlic cloves - crushed
  • 2 tsp curry powder (keens)
  • 1 ½  tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tsp cardamom
  • Pinch chilli powder (to liking)
  • Pinch salt
  • 1kg organic beef chuck (cut into 2-3 cm cubes)
  • 2 x 270mL canned coconut milk (recommended brand, Ayam)
  • 1 tbsp Gevity Rx Curry Bone Broth Body Glue
  • 4 cups riced cauliflower
  • Fresh coriander to serve
  • Fresh lime wedges to serve
  • Fresh chilli to serve


  1. In a large heavy-based saucepan, heat coconut oil and sauté onions for 2 minutes over medium heat until soft
  2. Add garlic and spices. Stir over low-med heat for 1-2 minutes or until fragrant
  3. Add beef and brown for 2-3 minutes
  4. Add coconut milk and bring to a simmer. Cover and simmer for 1 - 1.5 hours or until meat is tender
  5. When ready stir through bone broth concentrate
  6. Meanwhile, heat extra coconut oil in a large, deep frying pan and add riced cauliflower with 1 tbsp water, stir over medium heat until soft
  7. Serve cauliflower rice and curry into serving bowls. Top with fresh coriander and lime wedges and fresh chilli for freshness.


  • Great to serve with a side of greens or add spinach leaves in final 5 minutes of cooking time.
  • Adjust spice to liking by adding more or less chilli (can also use fresh chilli).
  • If you are sensitive to onion and garlic, omit onion and swap garlic for 2-3 tbsp garlic infused olive oil