When I am using ground beef I tend to default to burgers or mexican food. But sometimes I have to mix it up a bit and think outside of my box. How about ground beef with curry and coconut milk?
If you are a regular reader on my blog you know I try to always make my recipes healthy and support a healthy eating plan for life. I also try to make them quick and easy. We all don’t have endless time to be in the kitchen, but to eat healthy we do need to plan, prepare and spend some time in the kitchen. That’s what this recipe is all about.
The ground beef coconut curry sits on a bed of steamed cabbage. The cabbage acts like rice or noodles, but I wanted to use a vegetable instead of a grain to make it healthier. You can use some cooked quinoa in the recipe if you wish, but trust me, it is good on its own. The cabbage recipe is below, make sure to turn it on the stove about 10 minutes before you serve the dish to make sure they are both done at the same time.
1 Tablespoon coconut oil (the perfect oil for high heat)
1 medium onion, diced
1 cup of diced sweet peppers (green or colored)
4 garlic cloves, finely chopped
1 pound grass-fed beef
1 1/2 teaspoon sea salt
1/2 teaspoon pepper
1 Tablespoon curry powder
1 teaspoon ground coriander
3 teaspoon ground turmeric (an amazing anti-inflammatory!!)
1 teaspoon cumin
1/8-1/2 teaspoon cayenne pepper (to your spice level)
1/2 cup tomato paste
1/2 inch of fresh ginger, finely grated
1 can full fat coconut milk
juice of 1/2 lime
1/2 head of cabbage, sliced
1 teaspoon sea salt
- In a small bowl, measure out all of the spices: salt, pepper, curry powder, coriander, turmeric, cumin and cayenne pepper. If you pre-measure them it will save you time and effort once you start browning the beef
- In a large skillet, add the coconut oil and heat the pan to medium-high
- Add the onions, peppers, and garlic and stir a few times to coat them in the coconut oil
- Add the grass fed ground beef, break up with a wooden spoon and cook until browned through, then turn the heat down to medium.
- Stir in the tomato paste and grate the ginger right into the skillet
- Dump the spices into the beef that you added to the small bowl and mix into combine
- Right before serving add the coconut milk and the lime juice and stir until everything is well mixed
- To serve, put a layer of cabbage on a plate and top with the coconut curry
- Fill a large saucepan with the sliced cabbage and add 2 cups of water to the saucepan
- Put the cover on the saucepan and turn the heat to medium
- Once it is boiling, turn the heat down to low and let cook for 10 minutes
- Toss the cabbage with 1 teaspoon of salt to give it more flavor before serving
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