From the October/November 2016 issue
- 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)
- In a large high-sided skillet or pot, heat the ghee or coconut oil over medium-high heat.
- Add the beef and cook, crumbling up with a wooden utensil, until it begins to brown.
- Add the onion. Cook, stirring occasionally, for 3-5 minutes.
- Stir in the garlic, curry powder, cumin, and coriander. Stir for 1 minute.
- 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.
- Stir in the tomatoes, peas, and honey. Cook for 3-5 minutes to heat through.
- Season to taste with salt. (Curry can be made ahead up to 3 days at this point.)
- *Serve the curry garnished with parsley or cilantro (if using). Serve with the flatbread.
- 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
- Preheat the oven to 450ºF.
- 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.
- In a large bowl, whisk together the tapioca flour, coconut flour, garlic powder, onion powder, and salt.
- 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.
- Remove the hot skillet from the oven.
- Pour the batter into the skillet and carefully spread it out with a spatula to 1/4- to 1/3-inch thickness.
- Sprinkle with the rosemary and pepper. Bake for about 10 minutes.
- Cut into strips or wedges before serving.
- Can be served warm or room temperature. (Store baked flatbread in an airtight container in the refrigerator for up to 3 days.)