Welcome back to my vlog/blog series of "Eating Clean on Quarantine!" If you need a reference to this recipe, you can click on the link below to head over to my YouTube Channel!
Alright! Who loves curry? Who loves beef? Who loves both of them together at the same time?!
To be honest, I never would've paired ground beef with curry dishes. I can't help but immediately associate ground beef with burger patties and spaghetti sauce, but was I so terribly wrong. Bold and robust ground beef marry exquisitely with coconut and lime!
Another winning component of cooking with ground beef is that it cooks really fast! You can basically make this meal in less than 25-30 minutes.
If you're not used to eating curries, this is a great introductory dish. We use yellow curry in this recipe which has the softest and warmest flavor of the curry colors. It's not too overpowering, but it has an intense, lovely flavor! I challenge you to try this recipe. It does not disappoint.
This curry is served over a bed of rice noodles, however you can pair it with brown rice, jasmine rice, or even cauliflower rice. I do suggest to start the rice prior to making the recipe. By the time it's done, dinner will be ready to serve!
Enjoy this recipe, friends! Again, please feel free to check out the YouTube video for reference!
TIME: 25 Minutes
YIELDS: 3-4 Servings
CAL 497 | CARBS 10 | FAT 39| PROTEIN 30
***does not include rice noodles***
1 1/2 tablespoons of coconut or avocado oil
1 lb of ground beef
1 small yellow onion ( a cup size), divided (half small diced/half thinly sliced)
6 garlic cloves, minced & divided
1 piece of thumb-size fresh ginger (1 1/2 tablespoons worth), peeled
1 tablespoon of Himalayan Salt, divided
1 teaspoon of black pepper, divided
1 1/2 tablespoons of yellow curry powder
2 tablespoons of Bragg's Liquid Aminos, Coconut Aminos, or gluten-free low sodium soy sauce
1 tablespoon of white vinegar
1 medium zucchini, quartered into 1/2 inch pieces
1 medium yellow squash, quartered into 1/2 inch pieces
1 can of full fat coconut milk
1 lime, zest & juice
1. Chop & prepare all vegetables as listed above. Gather all of your ingredients to get them ready to cook! Combine the salt & pepper in a small bowl.
2. Place a large skillet over medium-high heat. Allow the pan to heat up for 30 seconds. Swirl the oil in the pan, allowing the oil to coat over the surface of the pan.
3. Place the ground beef in the pan. Break up the beef with a mix n chop (link below), a spatula, or a large spoon. Once the beef slowly starts to brown, take a teaspoon of your salt & pepper mixture and add it to the pan in a bulls-eye formation! Add three teaspoons of the minced garlic and the small diced portion of the yellow onion to the pan. Continue to brown the beef and stir the ingredients so the garlic doesn't burn! This process can take about 5-7 minutes.
Quick tip: Drain any fat out of the pan as needed. Depending on the kind of beef you use, you may not have to drain any fat. Grass-fed/Organic beef tends to be less fattier than conventional beef.
4. At this point we want to add the liquid aminos and curry powder in the pan. Give it a quick mix with the mix n chop. Using a grater or microplane, grate the peeled piece of ginger directly into the pan. Stir and add an additional teaspoon of the salt & pepper mix.
5. Add the zucchini, squash, and remaining garlic & onion. Using tongs now instead of the mix and chop stir all of the ingredients together. Add the vinegar and 1/2 teaspoon of the salt & pepper mixture. Stir and then turn the heat down to medium so we don't overcook the squash.
6. Pour the coconut milk inside the pan and stir. We're going to let the coconut milk simmer for another 5-7 minutes. While the coconut milk is simmering, use your microplane to zest and juice the lime directly into the pan. Add the remaining salt & pepper to taste!
Serve this curry over the following:
Garnish this curry with the following:
Mix n Chop
Consultant: Heather Larican Rejino