Madras Beef Curry

First off, I have to say I have recently come across the wonders that are rutabagas (and turnips and celery root). They taste very similar to potatoes only a tad bit sweeter. I praise them and wonder why I didn't realize they were good a year ago! It's almost like having potatoes again! Love it! I definitely recommend them for any low carb dieters.


I found this recipe and adapted it to include the veggies from Las Vegas Food Adventures. The original recipe said that there was very little sauce by the end of cooking, but I found with the addition of the veggies, I had quite a bit of sauce.

Just remember, this tastes much better than it looks (especially with my terrible photography skills).


Madras Beef Curry

• 2 tsp garam masala
• 1 tsp ground cinnamon
• 3-4 tsp curry powder (mild or hot) (I used 3 tsp of hot)
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper (or more to taste)
• 2 Tbsp light brown sugar
• 4 garlic cloves, crushed
• 4 tsp grated ginger
• 5 Tbsp lemon juice
• 1/2 cup olive or vegetable oil
• 2 lb beef thinly sliced
• 1 medium or 2 small rutabagas
• 1 turnip
• 1 medium bell pepper (I used green, you may use any color you like)
• 2 14.5 ounce can diced tomatoes

Slice the beef thinly and into small bite sized pieces (as for a stir fry) and place in a medium bowl. Add all of the other ingredients, except the tomatoes, rutabagas, turnips, and bell pepper and combine to coat the meat well. Let sit for 10-15 minutes to flavor the meat.

While the meat is marinating, peel the turnip with a peeler and dice into small cubes. With a knife, peel the outer layer to about 1/4 inch inside the edge (there will be a visible line for you to cut inside of). When you have removed the skin, dice into cubes a similar size as the turnips. Remove the stem and seeds from the bell pepper and dice.

Heat a medium pan with a lid over medium heat. Add the meat and brown well, stirring occasionally. Continue to cook over medium heat until all of the meat juices have evaporated and only oil remains in the bottom of the pan with the meat. (I wasn't sure how to determine this was done and eventually just moved on to the next step.)  Add the rutabagas, turnips and bell pepper and cook for 2-3 minutes more.

Add the tomatoes, stir to combine and lower the heat to medium low. Cover and simmer, stirring occasionally, until the meat is tender, about 30 minutes.

You may serve this over rice if you wish. I served it over some tofu noodles I found and wanted to give a try. They were not bad in a low carb pinch, but I would have much preferred rice.

Serves 6-8.