Spicy Beef Pineapple Curry

I started out making Melanie's Coconut Pineapple Chicken Curry. It is delicious and I've eaten it made by Melanie herself. However, I decided to tweak a few things to fit our family's tastes and to match what I had on hand. Turns out that I changed enough of the recipe around it became something different, warranting its own recipe.

1 lb stew beef pieces
salt and pepper
2 Tablespoons curry powder
One batch of almond milk leftover puree* or 1/4 cup of nut flour
1/2 cup of flour (I used sorghum flour)
1 Tablespoon Turmeric
cayenne to taste
Coconut oil for pan frying

1 onion chopped (chop small if you have children who aren't fans)
1 green pepper chopped (same as above applies)
4-7 cloves of garlic, minced
1 Tablespoon minced ginger

1 can of coconut milk
1 small package of frozen corn (optional, add whichever vegetables sound good to you)
1 small package of frozen peas (optional)
1/2 fresh pineapple, chopped (save the rest in the freezer for smoothies.)
1/4 cup chopped green onions
1/2 cup fresh cilantro
2 Tblsp corn starch


Mix spices and flours in a large container. Add meat and shake to coat the pieces evenly. Brown the coated meat in coconut oil on medium high. Remove from pan. Cook onion, pepper, garlic and ginger until browned. Return meat to pan. Add remaining ingredients except cornstarch. Allow to simmer for about 20 minutes. Add some water to cornstarch and add to mixture to thicken.

Serve with brown rice.


*I make almond milk with my Vitamix. I use one cup of almonds and 4 cups of water. After it's blended, I strain the solids out to leave the milk. I then dehydrate the solids and granulate to use as a breading.