Recently I have been going back to my roots a little bit and have been trying to perfect my curry skills. I once heard a very wise man say that a real curry is not cooked in just a hour or two, it is slowly cooked over hours and hours to bring out all those beautiful flavours. So I decided to get the slow cooker out for this one and cooked this madras curry for 6 hours. I had some stewing beef in freezer that needed to be used which as an added bonus. The results were amazing. It was quite possibly one of the curries that I have ever tasted so I thought I would share my recipe and process. This dish is completely nutrient dense. The base itself is made up of 4 vegetables, added to that are the unique blend of herbs and spices (remember herbs and spices are right at the top of the nutrient density chart) and as usual I am cooking with grass fed meat straight from a farm. If you want a load of amazing nutrients in one meal than this is it! I usually go for a spicy Madras as my curry of choice. A good Madras is usually spicy enough for you to really feel it but not so spicy that your mouth is on fire for 2 hours. For me the balance between spice and flavour always has to be there.
Those of you who follow my paleo blog posts are probably wondering why there is rice in this dish. After all isn’t rice a grain? and aren’t grains of the devil? There may be a bit of truth to this. Grains are bad for us and in particular – White rice is bad for us because it contain phytates which are a anti nutrient. It’s bad because it stops other nutrients from being absorbed in to our body. The good news about eating rice, is that you can soak rice for 24 hours before cooking. This will kill off the phytates. The same can be done with soaking and consuming legumes.
After a couple of years of being a super strict follower of the paleo diet I have realised what works for me and what doesn’t. For instance eating rice when properly prepared 2 or 3 times a week is fine where as eating a couple of slices of bread or a a few slices of cheese will leave me with a unforgiving stomach. So what I am really trying to say is listen to your body! It’s okay to introduce non paleo foods in to your diet but it’s really important to listen to how your body responds. Remember that paleo is a great place to start but it is by no means the answer to everything.
- coconut oil
- 500g Grass Fed Beef
- 2 onions
- 1 carrot
- 1 red pepper
- 4 tomatoes
- 1 tea Spoon of turmeric
- 1 tsp cumin powder
- Garlic and Ginger Paste
- A pinch cumin seeds
- A pinch fennel seeds
- 1 table spoon black mustard seeds
- 2 bay leaves
- 2 table spoon fenugreek seeds
- 2 Table spoon Coriander seeds
- 5 green cardamoms
- 2 table spoon turmeric
- 1 Table spoon Garam Masala
- 1 table spoon hot chilli powder (or as much as you can handle)
- Add coconut oil to the pan and on a medium heat, then chop finely and cook the onion, pepper and carrot and tomatoes on a medium heat for about 25 minutes or until soft
- Grind up the fenugreek seeds and coriander seeds and add to the pan. Also add a tea spoon of turmeric, a table spoon of cumin and a table spoon garlic and ginger paste
- Transfer to a blender and puree until you get a beautiful silky consistency. Add water if necessary. Add the curry base to the slow cooker
- In another pan heat up 1 table spoon turmeric, 1 table spoon cumin, Garlic and Ginger Paste, A pinch cumin seeds, A pinch fennel seeds, 1 table spoon black mustard seeds, cinnamon, 2 bay leaves, 5 green cardamoms, 1 table spoon garam masala, 1 table spoon hot chilli powder (or as much as you can handle). Once a masala is formed add to slow cooker.
- Dice and sear meat before also adding it to the slow cooker.
- Cook for 6 hours on low
- Garnish with coriander and enjoy
For those of you who follow my food photography please do check out my refreshed website – It’s been updated with lots of new work