#paleocurry

[vakiro]

This Paleo recipe combines the rich flavor of beef heart with the vibrant spices of curry, turmeric, and cumin, complemented by the freshness of broccoli and zoodles. It's a nutritious and hearty dish perfect for those following a Paleo lifestyle.

Ingredients: 1 beef heart, sliced thinly. 2 cups broccoli florets. 2 medium zucchinis, spiralized into zoodles. 2 tablespoons coconut oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon cayenne pepper. 1 cup coconut milk. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In a large skillet set over medium heat, warm the coconut oil. Add the minced garlic and onion and saut until transparent. Cook the beef heart slices in the skillet until they are browned. Over the beef heart, sprinkle curry powder, turmeric, cumin, coriander, and cayenne pepper; stir to mix. Broccoli florets should be added to the skillet and cooked until just tender. Add coconut milk to the skillet, give it a good stir, and simmer it for five to seven minutes. To taste, add salt and pepper for seasoning. Heat a small amount of coconut oil in a different skillet over medium heat. Add the zoodles and saut for two to three minutes, or until they start to soften. Over the zoodles, serve the broccoli mixture and the curried beef heart. Before serving, garnish with fresh cilantro.

Prep Time: 20 minutes

Cook Time: 20 minutes

Paralysed

[alexpperkins]

Savor the depth of flavor found in this simple Paleo coconut milk curry chicken. This dish is dairy-free and gluten-free, making it ideal for people on a Paleo diet. It's hearty and filling.

Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. 1 can 13.5 oz full-fat coconut milk. 2 tablespoons coconut oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper adjust to taste for spice level. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Heat the coconut oil in a big skillet over medium heat. Add the chopped onion and saut for 34 minutes, or until it turns translucent. Add the grated ginger and minced garlic. Saut for an additional one to two minutes, or until aromatic. Add the bite-sized chicken pieces to the skillet and cook, stirring occasionally, for 5 to 6 minutes, or until they are no longer pink. Over the chicken, distribute the curry powder, turmeric, cumin, paprika, cayenne pepper, salt, and pepper. To evenly coat the chicken in the spices, give it a good stir. After adding the can of coconut milk, stir everything together. To allow the flavors to meld, reduce heat to low, cover, and simmer for 15 to 20 minutes. If necessary, taste and adjust the seasoning. Garnish with fresh cilantro leaves and serve hot. Cheers to your Paleo Curry Chicken with Coconut Milk!

Prep Time: 15 minutes

Cook Time: 25 minutes

Patapsco Student Services

[cutegirlswithcats]

This Low Carb Paleo Curry made in a slow cooker is a tasty and comforting meal that is also healthy and simple to make. Spices, coconut milk, and tender chicken come together to make a dish that is good for both paleo and low-carb diets.

Ingredients: 2 lbs boneless, skinless chicken thighs, cut into chunks. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1 cup chicken broth. 2 tablespoons curry powder. 1 tablespoon turmeric. 1 tablespoon ground ginger. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Optional: cauliflower rice or zucchini noodles for serving.

Instructions: Set the slow cooker to low and add the chicken, onion, and garlic. Put curry powder, turmeric, ginger, cumin, paprika, salt, and pepper in a separate bowl. Add the coconut milk and mix them together. Then, pour the mix over the slow-cooked chicken and vegetables. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. If you want, you can serve it hot with cauliflower rice or zucchini noodles.

Prep Time: 15 minutes

Cook Time: 240 minutes

double edge productions

[futtersammlung]

Paleo Chicken Curry

Cashew Curry

Für 2 Personen • 200ml Milch (Kokos, Macadamia…) • 1 Knoblauchzehe, geschält und gehackt • 1 TL Koriander gemahlen • 1 TL Kurkuma • 1 TL Chillipulver • 1 Zwiebel fein gewürfelt • 4-5 Cherrytomaten • Handvoll Cashewkerne • Salz • Tapiokastärke oder Pfeilwurzelmehl • Putenfleisch • Blumenkohl

Für das Curry Tomaten waschen, vierteln und in eine Schüssel geben. Gewürze, Zwiebeln und Knobi zu den Tomaten geben und zum Schluss mit Milch auffüllen und gut umrühren. Cashewnüsse klein schneiden und zu den Tomaten geben. Putenfleisch waschen und schneiden. Die Tomatenmischung in eine Pfanne geben und bei mittlerer Hitze kurz garen. Dann das Fleisch hinzugeben (ev. mit Wasser auffüllen, damit Fleisch bedeckt ist). Curry auf mittlerer Hitze 20-25 Min. garen lassen. In dieser Zeit Blumenkohlreis zubereiten. Da Nussmilch nicht immer so gut eindickt, verwende ich gerne zum Schluss noch 1El Stärke, um das Curry zu verdicken.

[futtersammlung]

Paleo Curry Herbstgemüse

Paleo Curry aus Kartoffeln, Butterrüben und Brokkoli. Optional mit Putenbrust. Gemüse klein schneiden und kurz anbraten. Fleisch zugeben. Curry mit 150ml Cocosmilch 100ml Nussmilch 50ml Wasser ablöschen, so dass das Gemüse mit Flüssigkeit bedeckt ist.  Nach Geschmack würzen, zBsp. 2TL Salz 2TL Pfiffikus 1TL Curry 1TL rotes Curry 1TL Kurkuma 1TL Kardamon Basilikum 

Für 20 Min. auf mittlerer Hitze gar köcheln.