Beef Roast Curry

(Total Time: 45 MIN| Serves: 6)

Ingredients:
2 lbs beef roast, cut into bite-sized pieces
1 medium-sized onion, chopped
1 cup cauliflower, chopped
2 tbsp fresh parsley, finely chopped
1 cup cherry tomatoes, diced
2 cups unsweetened coconut milk, full-fat
2 tbsp coconut oil

Spices:
2 tsp curry powder
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper, ground

Directions:

  1. Plug in your instant pot and press the ”Saute” button. Melt the coconut oil in the stainless steel insert and add meat. Cook for 5 mintues, or until lightly browned. Remove the meat from the pot and set aside.
  2. Add onions and stir-fry for 3-4 mintues, or until the onions translucent. Now, add diced tomatoes and sprinkle with salt, pepper, curry powder, garlic powder, and parsley. Optionally, add some dried oregano or thyme. Bring it to a simmer and cook for 5 minutes.
  3. Pour in the coconut milk and add cauliflower. Return the meat to the pot and give it a good stir. Scurely lock the lid and adjust the steam release handle.
  4. Press the ”Manual” button and set the timer for 25 minutes. Cook on ”High” pressure.
  5. When done, release the pressure naturally.
  6. Open the pot and transfer the curry to a serving pot.
  7. Serve warm.

Per Serving(Calories 526 | Total Fats 33.2g | Net Carbs: 8.8g | Protein: 48.7g |Fiber: 3.3g)