This is a delicious curry that you can have on the table in 30 minutes or so. My advice is to make triple the amount and, the next day, add some soft- or hard-boiled eggs to take to work or school for lunch.
GROUND BEEF CURRY
Courtesy of Chef Pete Evans
Prep time:10 minutes
Cook time: 35 minutes
Allergens: cayenne pepper (chili)
2 tablespoons olive oil or coconut oil
1 large onion, finely chopped
2 carrots, diced
2 tomatoes, chopped
2 cloves garlic, minced
3 tablespoons curry powder
2 pinches of cayenne pepper (optional)
1 ½ lb ground beef *see our instructions (in recipes) on how to prepare ground meat at home
1 x 13.5 fl oz can coconut cream
1 cup Beef or Chicken Bone Broth
1 tablespoon lemon juice
sea salt and freshly ground black pepper
Cauliflower rice *see recipe in vegetable section, or steamed rice
Melt the oil in a wok or large frying pan over medium heat. Add the onion, carrot and tomato and cook, stirring occasionally, for 8 minutes until the vegetables are soft.
Stir in the garlic and sauté for 10 seconds, then add the curry powder and cayenne. Cook, stirring frequently, for 30 seconds or until fragrant. Add the ground beef and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the coconut cream and broth and bring to the boil.
Reduce the heat to low and simmer for 20 minutes or until the sauce is slightly thickened and the beef and vegetables are cooked through.
Mix in the lemon juice and season to taste with salt and pepper.
Scatter on the cilantro leaves and serve with rice of your choice.