Here is another great recipe I learned in my recent Primal cooking class. This much has served 2 of us 3 dinners, we’ll be finishing it up tonight, and it is so tasty we are definitely not tired of it yet.
1 large sweet potato peeled and diced, if you are really sensitive to starch you could leave this out and it would still be delicious
2-3 Tbsp of coconut oil
1 small bag of baby carrots, medium dice
1 large onion, medium dice
1 tsp of crushed garlic or 2-3 garlic cloves minced
2 pounds of ground beef, preferably grass fed
1 Tbsp tomato paste
2 15 ounce cans of diced tomatoes
2 Tbsp apple cider vinegar
1 can of full fat coconut milk
1.5 Tbsp ground ginger
1.5 tsp. corinander
1.5 tsp. turmeric
3 tsp. cinnamon
3 tsp. cumin
1 cup or so of chicken broth
Cabbage or spinach, whatever your preference. I used half a small green cabbage and a 1/4 of a large purple cabbage.
Salt & Pepper, lightly season throughout the recipe to taste
Pre heat oven to 375 degrees. Toss your sweet potatoes with a little coconut or olive oil to lightly coat and season with salt and pepper. Cook for 20-30 minutes until they are fork tender. While those are going, follow the below.
In a big pot heat up a few Tbsp of coconut oil. Once hot add carrots to pan and cook for about 5 minutes, you want to make sure these get a little tender at this stage. Then add onions and sweat for another 5 minutes or so. Season with salt and pepper. Add garlic and tomato paste and sautee just a few minutes, you don’t want garlic browning.
Add ground beef to pot, season with salt and pepper, and once the meat starts to brown add canned tomatoes and vinegar and bring to a boil. Add coconut milk, all the spices, and 1/2 a cup chicken broth and bring to a simmer. If you are using cabbage, add that at this point, and season with salt and pepper. Let the curry reduce down for about 20 minutes, adding more chicken broth if you need to, the cabbage can soak up a lot.
Then add your sweet potatoes to the mix, and if using spinach add now too. Taste test for anymore seasoning needed, then just cook a few more minutes while sweet potoes and spinach warm up and then you are ready to serve!