• Cooking Time: 30
  • Servings: 4
  • Preparation Time: 10


  • 1 pkg of stewing beef
  • 1 tbsp or few sprigs of fresh thyme
  • ½ cup or handful chopped fresh parsley
  • 1 tbsp oil of your choice
  • ½ chopped cooking onion
  • 1 or more diced potato of your choice (1 potato per person)
  • 1 tbsp minced fresh garlic
  • 1 tbsp minced fresh ginger
  • 1 tbsp creamed coconut
  • 1 can of rinsed chick peas or beans of your choice (optional)
  • Spices:
  • 2 tbsp curry powder
  • 2 tbsp cumin powder
  • sea salt to taste
  • black cracked pepper to taste
  • 1 tsp garlic powder
  • 1 tbsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp Montréal steak seasoning
  • 1-2 bay leaves
  • Marinade:
  • 1 Tbsp teriyaki
  • 1 tbsp soy sauce
  • 1 tbsp hoising sauce
  • 1 tbsp ketchup/1 diced plum tomato
  • 1 tbsp worcheshire sauce
  • 1 tsp pepper sauce (or to taste)


  • Chop beef into bit size pieces.
  • In med sized bowl add marinade, garlic powder, paprika, Italian and Montréal steak seasoning
  • Let stand (overnight if preferred).
  • In a large skillet (eco friendly non stick) heat oil, onion, fresh garlic and ginger on med heat until translucent
  • Add curry, cumin, salt & pepper and stir until all powder is moist
  • Add enough water to cover bottom of the pan
  • Bring to boil at med-high heat
  • Add beef stir until meat is covered with curry mixture and partially cooked through.
  • Add potatoes (this is also where you would add the diced tomato and beans/peas if preferred) coconut, thyme, bay leaves and enough water to cover meat and potatoes bring to boil on med - high heat.
  • Turn to med heat cover and let simmer for 20-30 mins or until curry is at the consistency you prefer.
  • Add parsley in the last 5 mins of cooking time and as garnish
  • Serve with salad/coleslaw, rice or side of your choice



Categories: Caribbean  Dinner  High Protein  Main Dish  Savory 

Author Credit: marcia anderson

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