Thursday, March 22, 2012

Tikka Masala Crockpot Beef with Coconut Cauliflower

I've been buying one-pound packages of ground beef and stewing beef from pastured, grass-fed cows from a local health store. I'm getting tired of having stew or shredded beef (even though it's delicious) twice a week. So I decided to try a new recipe! I did a Google search of "paleo coconut beef" and came up with this recipe over at FastPaleo, a fabulous Paleo recipe sharing site. As usual, I changed the recipe in minor ways to suit my needs and this is what resulted:

It was good. A little on the spicy side, and I found the taste slightly bitter, so I actually needed to add some coconut sweetener and salt to it to balance out the flavours. Next time I will reduce the spices even further (those changes are reflected in the recipe below) and maybe use some honey. This will serve two adults and a pre-school kid and leave some leftovers for someone's lunch. Note: "T" is my short-form for "tablespoon" and "t" is my short-form for "teaspoon." Don't mix them up. Ha.

1 lb grass-fed, pastured stewing beef chunks
1 cup coconut milk
1/4 onion, chopped
1/2 each of red, yellow, and orange sweet peppers, chopped
1/2 package of grape tomatoes, left whole (you could use 1/2 can of stewed tomatoes if you have them)
2 T homemade ketchup (I didn't have tomato paste, you can use that instead)
1/2 T garam masala
1 t each ginger and garlic powder
1/2 t each cumin, paprika, turmeric, chili powder, curry powder, cinnamon, and red pepper flakes OR cayenne pepper (reduce if you don't like spicy)
1/4 t each salt and coriander
1 T lemon or lime juice
1 T unsweetened dried coconut
1 T coco sweet OR honey OR xylitol (use Stevia to taste, I have no idea how much you'd need)

For the Coconut Cauliflower:
1 head of cauliflower
1/2 cup of coconut milk
salt and pepper to taste

Put the beef into your slow cooker and add the onions, coconut milk, and all the spices. Stir to mix everything together and then cover and put on low for 4 hours. About one hour before you plan to serve the meal, add the peppers, stir, and cover again. Fifteen minutes before dinner time, cut up an entire head of cauliflower and steam it until it is still slightly firm. Mash to desired consistency (I leave it a bit chunky) and stir in half a cup or so of coconut milk, some salt, and some pepper to taste. Serve the Tikka Masala Beef over top of the coconut rice. Enjoy!

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