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+ servings
plate with Beef Liver Curry and rice

Beef Liver Curry

Natalia-Flavorful Home
This easy meal made with nutrient-dense liver in creamy curry sauce. Done in one skillet with simple seven ingredients in 25 minutes.
5 from 2 votes
Prep Time 25 minutes
Total Time 25 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 1/2 cup grape tomatoes
  • 1 pound beef liver rinsed
  • 1 can coconut milk
  • 1 tsp sea salt
  • 2 tsp spicy curry
  • 1 tbsp apple cider vinegar
  • 1 1/2 cup frozen peas

Instructions
 

  • Gather the ingredients. 
  • Preheat the cast-iron skillet or non-stick pan on medium-high heat.
  • Slice tomatoes in half, add to the hot pan, press with a spatula so the juices will release, and cook for about 2-3 minutes till tomatoes get soft.
  • Using sharp knife dice the liver into bite-size cubes, removing the white membranes that could be present.
  • Add to the pan with tomatoes. Fry stirring till meat will get browned but not completely cooked for approximately 3-4 minutes.
  • Add coconut milk, curry spice., salt, apple cider vinegar, peas. Bring to boil, then reduce heat to medium-low, cover, and simmer for 10 minutes on low heat.

Notes

-Serve with rice or, to make it a low-carb, serve with riced cauliflower.
-If you desire, you can use a less spicy version of curry spice.
-Garnish with fresh herbs like cilantro.
-If possible use the liver from a grass-fed cow, the farmer’s market could be a great source to find quality liver.
-If possible use coconut milk with minimum additives.

Nutrition

Calories: 399kcalCarbohydrates: 18gProtein: 29gFat: 25gSaturated Fat: 20gTrans Fat: 1gCholesterol: 312mgSodium: 678mgPotassium: 848mgFiber: 4gSugar: 5gVitamin A: 20053IUVitamin C: 32mgCalcium: 47mgIron: 10mg
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