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Beef Coconut Curry
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 cup French green beans, chopped
1 cup cremini mushrooms, sliced
¼ red bell pepper, seeded and chopped
1 13.5-ounce can (400 mL) of coconut crème
2 cups chicken or beef bone broth
12 ounces of leftover chuck roast, diced in bite-sized pieces
1 teaspoon of sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons dried curry powder
¼ cup fresh cilantro, chopped
Add chopped French green beans, sliced mushrooms, chopped red bell pepper, coconut crème, bone broth, sea salt, pepper, garlic powder and curry powder to a large soup pot and bring to medium heat.
When everything has reached a low boil, reduce the heat to medium-low and allow to simmer until the veggies are soft, about 10 minutes.
Add chopped chuck roast and continue simmering for 5 minutes.
Serve between 4 bowls and garnish with chopped cilantro.
Net Carbs: 7