Entrées, Food

Beef and Potato Curry

Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo

Check out the the size of these organic potatoes I got from Misfits Market. They’re as big as my feet and they weigh about a pound and a half…each!

Our family really likes Misfits Market because they help reduce food waste by rescuing food that’s too big, too small, or too oddly shaped to be sold at your local grocery store. Last year, Misfits Market saved over 10 million pounds of organic produce and sold it to subscribers like us who saved up to 40% off grocery store prices for fresh, though sometimes weird, produce. Double win! Check out this post here for a referral code.

Anyway, I know you’re here for Beef and Potato Curry so I’ll get right down to business; I’m a mom and I know that time is precious.

This fresh and flavor-packed recipe brings the tastes of India home for the whole family to enjoy. Seriously, even our toddler liked it! If you want to make it an even more authentic dish, you can exchange the ground beef for lamb. Either way, though, you’re going to love it! Not only does it taste delicious, it’s also perfect for a busy weeknight because it’s quick, it’s easy, it’s healthy, and it only requires one pan! Can’t beat that, right?

Enjoy!

How to Make Beef and Potato Curry

Ingredients

1 lb ground beef
1 TBS coconut oil
1 onion, chopped
1 green pepper, chopped
7 cloves garlic, chopped
2 in piece of ginger, chopped
4 tsp cumin
4 tsp coriander
1 tsp black pepper, ground
1 tsp ground turmeric
1 tsp salt
1/2 tsp ground ginger
1/2 tsp cayenne pepper powder
1 cup water
5 – 6 cups potato, chopped
to garnish: halved cherry tomatoes and fresh parsley

Preparation

Add oil to to a pan over medium heat, add the beef and break apart with a spoon.

Add in chopped onion, green pepper, garlic, ginger, spices and salt and mix until well combined. Stir occasionally until meat is browned.

Add the water and potatoes. Cover and allow the potatoes to cook for 15-20 minutes until tender. Stir occasionally.

Top with fresh parsley and cherry tomatoes and serve.


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Entrées, Food

Easy One-Pan Taco Skillet

Dairy-free*, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo*

Looking for an easy, flavorful Mexican-themed meal for a busy weeknight? Look no further! All you need to do to make this one-pan meal is chop, stir, and serve.

This recipe has two interesting ingredients: garlic scapes and limes. I’d never heard of garlic scapes until this summer when my dad dropped a bag of them off on our doorstep. I learned that certain varieties of garlic plants don’t produce flowers. Instead, they sprout flower stalks, which are known as garlic scapes. These scapes taste like garlic, and when they are removed, they cause the garlic bulb to develop a more concentrated flavor.

Depending on the time of year, you should be able to find them at your local grocery store or farmer’s market. But you could also substitute a couple of garlic cloves instead, and that would work out fine.

This taco skillet is mild, so if you’d turn up the heat, feel free to add some additional cayenne powder, chili powder, or red pepper flakes. We topped ours with aged grass-fed cheddar cheese, but if you’re Paleo or don’t eat dairy, feel free to leave it out.

This recipe makes 4 servings. Or 2 servings if you are super hungry and forget the tortilla chips and salad.

How to Make a Taco Skillet

Ingredients

1 lb grass fed ground beef
1 summer squash, chopped
1 bell pepper, chopped
1 red onion, chopped
3 garlic scapes or cloves, chopped
3 TBS lime juice
2 TBS paprika
1 TBS garlic powder
1 TBS onion powder
1/2 tsp cayenne powder
1 tsp pepper
1 tsp salt
1 cup cheddar cheese, shredded
6 cherry tomatoes, halved
cilantro, to taste

Preparation

Brown beef over medium heat. Add in remaining ingredients, except for cheese, tomatoes, and cilantro.

Cook over medium heat and stir regularly to ensure everything cooks evenly. When veggies are tender, top with cheese, tomatoes and cilantro.

Serve with a salad or tortilla chips


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