Hearty and wonderful on a cold day!
Source: My Heart Beets | Serves: 4 | Time: 35 min
Changes: used Beyond Beef; used regular mustard seeds (not black); skipped curry leaves and added just a few dashes of lime right before serving; nixed ginger and added a tsp of all spice to the spices; replaced a few spices since I don't even know where to buy them locally.
Ingredients
1-2 tbsp coconut oil
1 tbsp mustard seeds
1 large red onion finely, chopped
1 serrano pepper, minced
1 tbsp garlic minced (~4 garlic cloves)
1 lb ground Beyond Beef
3 medium #carrots, chopped
1 potato, chopped
1 can full fat coconut milk
Salt and pepper, to taste
Couple dashes of lime
Spices
2 tsp garam masala
1 tsp coriander powder
1 tsp all spice
½ tsp turmeric powder
¼ tsp chili powder
½ tsp salt
Instructions
Heat coconut oil in a pan over medium heat and add mustard seeds. Once seeds start to pop, add onions and pepper.
Once onions begin to brown, add garlic.
Add the spices and let them bloom – then add ground Beyond Beef.
Cook the Beyond Beef until it’s mostly browned, then add the carrots, potato and ¼ cup of water.
Cover the pan and cook for 5 minutes.
Add coconut milk and simmer until the #potatoes are tender (approx. 15 minutes).
Adjust salt and pepper and add water if you prefer a thinner curry.
Serve in bowls. Splash some lime and enjoy!
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