- 1 pound grass-fed ground beef
- 1 teaspoon coconut oil
- ½ small yellow onion
- 1-inch piece ginger
- 2 cloves garlic
- 1 medium-sized jalapeño (if you are sensitive to spicy foods, cut out and discard the seeds)
- 1 sixteen-ounce can of crushed tomatoes
- ½ cup full fat canned coconut milk
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ¼ teaspoon cayenne (optional--adds spice)
- Salt & Pepper
- Rice cauliflower rice: 1 head cauliflower and 1 teaspoon coconut oil
INSTRUCTIONS:
- Heat 1 teaspoon of coconut oil in a large skillet over medium heat. Meanwhile, dice the onions, minced the garlic, and mince the ginger. Add to skillet once hot. Mince the jalapeño, and add to the skillet. Cook until the onions are translucent.
- Add the beef to the skillet, using a wooden spoon with a flat edge to break it up into grounds. Cook until the beef is no longer pink--about 5 minutes, stirring occasionally. Dump the tomatoes into the pan, and add the coconut milk. Add the spices, and mix until well combined. Cover skillet with a lid and cook for 5 more minutes.
- Remove leaves from cauliflower head, and feed florets through the grater attachment of a food processor. Heat 1 teaspoon of coconut oil in a skillet. Once hot, add the riced cauliflower. Avoid frequent stirring--simply flip the cauliflower over occasionally. Optional: add minced garlic, salt, pepper, or other spices to add flavor.
- Serve korma hot over cauliflower rice.
Source: Honest Cooking
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