From the October/November 2016 issue
Serves 4

Ingredients

  • 2 TBSP ghee or coconut oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced or finely grated
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 3/4 cup water
  • 1 large sweet potato, peeled and cut into 1-inch chunks
  • 2 medium Roma tomatoes, diced
  • 1 cup frozen peas
  • 1 TBSP honey
  • Sea salt, to taste
  • Chopped parsley or cilantro, for serving (optional)
  • Paleo Flatbread, for serving (recipe follows)

Directions

  1. In a large high-sided skillet or pot, heat the ghee or coconut oil over medium-high heat.
  2. Add the beef and cook, crumbling up with a wooden utensil, until it begins to brown.
  3. Add the onion. Cook, stirring occasionally, for 3-5 minutes.
  4. Stir in the garlic, curry powder, cumin, and coriander. Stir for 1 minute.
  5. Add the water and sweet potato. Cover, reduce heat to medium-low, and simmer for 10-15 minutes or until the sweet potatoes are tender.
  6. Stir in the tomatoes, peas, and honey. Cook for 3-5 minutes to heat through.
  7. Season to taste with salt. (Curry can be made ahead up to 3 days at this point.)
  8. *Serve the curry garnished with parsley or cilantro (if using). Serve with the flatbread.

Paleo Flatbread
Serves 4

Ingredients

  • 1 cup tapioca flour
  • 1/4 cup coconut flour, sifted
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/2 cup canned coconut milk (full fat)
  • 1/4 cup coconut oil, melted
  • 1 large egg, room temperature
  • 2 tsp finely chopped fresh rosemary
  • 1/4 tsp cracked black pepper

Directions

  1. Preheat the oven to 450ºF.
  2. Cut a circle of parchment paper to fit in the bottom of a large cast-iron skillet. Place the parchment-lined skillet in the oven while it preheats.
  3. In a large bowl, whisk together the tapioca flour, coconut flour, garlic powder, onion powder, and salt.
  4. In a separate bowl, whisk together the coconut milk, coconut oil, and egg. Pour over the dry ingredients and stir to combine thoroughly. Set aside for 5 minutes.
  5. Remove the hot skillet from the oven.
  6. Pour the batter into the skillet and carefully spread it out with a spatula to 1/4- to 1/3-inch thickness.
  7. Sprinkle with the rosemary and pepper. Bake for about 10 minutes.
  8. Cut into strips or wedges before serving.
  9. Can be served warm or room temperature. (Store baked flatbread in an airtight container in the refrigerator for up to 3 days.)