The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Ground Beef Keema Curry
Per Serving:
4 oz ground beef (Lonely Lanes)
135 g veggies (cauliflower, cabbage, carrots, sweet potatoes, onions and peas)
1 large naan (injera* for gf diets)
1 c simmering sauce (coconut milk, tomato paste, onions, garlic, ginger, Garam masala, fenugreek seeds, salt, and pepper)
Equipment needed: 1 pan (with a lid) large enough for beef, veggies and sauce
*Injera is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. After warming it, it becomes very pliable. It is a bit sour, but this curry has sweetness to it from the tomato paste, sweet potatoes and carrots so they compliment each other very well.
Start heating up your pan on a high heat, when hot, add the beef and break it up into smaller pieces.
Once your veggies are tender. Add your sauce. Scrape any fond (caramelized brown bits left at the bottom of a pan after searing meat or vegetables) to incorporate it into the sauce. This is a very mild curry, I did not add heat to it. If you would like to add heat, sprinkle some cayenne pepper to the mixture, or even some dashes of your favorite hot sauce, it will give it a nice kick.
Once the curry sauce has a nice consistency, remove the pan from the heat and heat up the naan (or injera). You can either pan fry them to heat them up, the easiest way is just popping them into the microwave for 30 seconds (adding time if needed to warm them through). From start to finish this dinner takes roughly 15 minutes. Enjoy!
After you notice the beef starting to brown, add the veggies. The beef does not have to be fully cooked. After the veggies have been added, place a lid on the pan and set a timer for 10 minutes. This step might vary in time, you just want to steam the veggies so they cook before adding the sauce. If you have 1-2 servings you might only need to cook your veggies for 5 minutes, so check after 5 minutes and if the veggies are tender you can move on to the next step.
Add roughly 1/4 c water (per serving) to the pan, this will make up for any moisture that is lost due to evaporation. Simmer mixture until the simmering sauce is coating all of the ingredients and has a nice consistency.
