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Preparation time:
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Difficulty: Easy - for beginners
Serves: 2-3

Dietary guidance: g d 

Tags: main · stew ·


1 tablespoon coconut oil
1 pound beef stew meat, cubed
1 large onion, chopped
2 small zucchini, peeled and thinly sliced
1 medium eggplant, peeled and thinly sliced
5 cloves garlic, minced
curry powder, to taste
turmeric, to taste
sea salt, to taste
coarse ground black pepper, to taste
2/3 cup water
1 head cauliflower, shredded
1 small onion, chopped
sea salt, to taste
coarse ground black pepper, to taste


1. In a large pan over medium high heat, melt butter.
2. Add the meat and cook until almost browned.
3. Add the onion and continue to cook until meat is browned and onions are soft.
4. Arrange the sliced zucchini in a layer over the browned meat in the pan followed by a layer of sliced eggplant. Sprinkle with the garlic.
5. Top it all off with a sprinkle of salt, pepper, curry powder, and turmeric. Then pour the water on top, making sure to moisten all the spices.
6. Cover and bring to a boil. Let simmer for 30 minutes.
7. While that's going you can start the rice. In a second large pan, saute the onions over medium heat for 2-3 minutes.
8. Add the shredded cauliflower, season with salt and pepper and stir to combine with the onions.
9. Continue to stir rice mixture until browned, 15-20 minutes.
10. Serve eggplant stew over cauliflower rice.

Enjoy! :)


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