Method

In a big pan with a lid, sauté the onion in coconut oil for 5 mins or until softened. Then add the mushrooms, green beans and sweet pepper and cook for another few mins stirring regularly. Add the garlic and ginger and stir for 1 min before turning down the heat and adding the cinnamon, paprika, cumin and curry powder, stirring regularly. Immediately add the tin of coconut milk, the tomato puree, the coconut yoghurt, dates, cashews, waterchestnuts and beef. Turn the heat back up until the mixture is bubbling. Then turn the heat right down, put a lid on the pan and leave to cook for around 1 hour.

If this curry isn’t spicy enough for you then add a few chopped chillis.