Beef Vindaloo Curry with Pre Chuck Roast
1 hour 2 min serves 2-4
Beef Vindaloo Curry with Pre Chuck Roast
Warm up with this curry that is done in less than 1 hour! If you eat grains, quinoa is a delicious edition.
Ingredients:
- 1 Pre Chuck Roast, patted dry and cut into 2” cubes
- 2 tsp. salt, separated
- 1 tbsp. coconut oil
- 1 large yellow onion, medium dice
- 1 tbsp. vindaloo curry powder
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. maple syrup (substitute for 2 tbsp. of orange juice)
- ½ tsp. black pepper
- 1 lime, juiced (more for flavor balancing)
- 2 cans coconut cream
- 1 large sweet potato, cut into 2” cubes
- Optional: cooked Quinoa or cooked rice
- Turn your Instant Pot to ‘Saute’. Season cubed meat with 1 teaspoon salt.
- Melt coconut oil and brown meat on all sides. Remove from Instant Pot.
- Sauté onions in fat until caramelized and browning.
- Add curry powder, cumin, turmeric, 1 teaspoon salt, and black pepper. Stir until fragrant and paste-like.
- Deglaze with lime juice. Add maple syrup and 1 can coconut cream.
- Add beef and sweet potatoes.
- Turn ‘Off’ then turn on ‘Manual.’ Use the + or – arrows and turn the pot to 35 minutes. Cover and set-top valve to ‘Sealing.’
- Let pressure release naturally.
- Add 1 can coconut cream to thicken. Stir.
- Taste and adjust with salt, pepper, or lime juice.
- Serve hot by itself or with a grain of choice. Enjoy!
Made with Pre©
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*vs. USDA Data for Choice
