With the addition of coconut milk and almond butter, this rich and flavorful beef curry uses prepared curry powder and garam masala for easy, no-fuss cooking. It’s a comforting and nutritious meal for a weeknight dinner.
2 tbsp coconut oil
4 tsp curry powder
1 tbsp garam masala
1 tsp ground cumin
1 onion, diced
3 cloves garlic, minced
1 tbsp minced gingerroot
1 1/2 tsp salt
1 1/2 tsp black pepper
1/4 cup tomato paste
2 tbsp almond butter
1 cup coconut milk
1/2 cup reduced-sodium chicken broth
2 tbsp freshly squeezed lime juice
2 tbsp finely chopped cilantro
3 cups cooked farro
8 cups packed chopped mixed greens (such spinach, kale, Swiss chard and/or collard greens), steamed
- In large skillet set over medium heat, add coconut oil. Stir in curry powder,garam masala, cumin, onion, garlic and ginger; cook, stirring occasionally, for 3 to 5 minutes or until onion is soft and spices are aromatic. Stir in ground beef and season with salt and black pepper. Cook, stirring occasionally, for 5 to 8 minutes or until starting to brown.
- Stir in tomato paste and almond butter; cook for 1 minute. Pour in coconut milk and broth; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes or until beef is cooked through and sauce has thickened. Stir in lime juice and cilantro.
- Divide farro among 4 shallow bowls. Top with curry and greens.
Substitute farro with your favorite ancient grain or ancient grain blend, such as quinoa, millet, kamut and/or amaranth. For keto, paleo and whole30 diets, substitute farro with cauliflower rice.
Garnish with sliced almonds, if desired.