Curry Spiced Ground Beef Bowls
Ingredients
With the addition of coconut milk and almond butter, this rich and flavorful beef curry uses prepared curry powder and garam masala for easy, no-fuss cooking. It’s a comforting and nutritious meal for a weeknight dinner.
1 lb Verde Grass-Fed Grass Fed 93% Lean Ground Beef
2 tbsp coconut oil
4 tsp curry powder
1 tbsp garam masala
1 tsp ground cumin
1 onion, diced
3 cloves garlic, minced
1 tbsp minced gingerroot
1 1/2 tsp salt
1 1/2 tsp black pepper
1/4 cup tomato paste
2 tbsp almond butter
1 cup coconut milk
1/2 cup reduced-sodium chicken broth
2 tbsp freshly squeezed lime juice
2 tbsp finely chopped cilantro
3 cups cooked farro
8 cups packed chopped mixed greens (such spinach, kale, Swiss chard and/or collard greens), steamed
Instructions
- In large skillet set over medium heat, add coconut oil. Stir in curry powder,garam masala, cumin, onion, garlic and ginger; cook, stirring occasionally, for 3 to 5 minutes or until onion is soft and spices are aromatic. Stir in ground beef and season with salt and black pepper. Cook, stirring occasionally, for 5 to 8 minutes or until starting to brown.
- Stir in tomato paste and almond butter; cook for 1 minute. Pour in coconut milk and broth; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes or until beef is cooked through and sauce has thickened. Stir in lime juice and cilantro.
- Divide farro among 4 shallow bowls. Top with curry and greens.
Tips:
Substitute farro with your favorite ancient grain or ancient grain blend, such as quinoa, millet, kamut and/or amaranth. For keto, paleo and whole30 diets, substitute farro with cauliflower rice.
Garnish with sliced almonds, if desired.
