We have a special meal around here called an "ODS". It's the easiest, simplest meal you can make. ODS originally stood for Oliver's Daily Special, but has since come to also mean One Damn Skillet, because that's usually all the meal uses.
A true ODS uses only one kitchen utensil, and is mindless--an "everything but the kitchen sink" type of recipe. Their signature feature is a random combination of at least 6 different spices from the spice rack. As you may have guessed by the name, Oliver is the King of ODS meals around here, though on occasionally you'll find me in the kitchen, impatiently throwing everything we have in the fridge in one skillet.
While this Beef Korma recipe is not a real ODS--it was neither made by Oliver nor does it include the contents of the entire fridge- it did use only one damn skillet. The simplicity of this recipe is what makes it so good. It's a quick and easy taste of India, a satisfying meal in minutes.
I loooove curries. They're one of my default meals. I love the spice, the heat, and the harmonious blend of flavors. Indian curries have a healthy dose of turmeric, which makes Mark Sisson's list of Top 6 Anti-inflammatory foods, fresh ginger, which is a known anti-inflammatory (even reducing post-exercise muscle pain), and creamy coconut milk, which is a good source of MCFAs. Use grass-fed meat for a dose of CLA, which helps regulate fat storage in the body.
...Not bad for a 20 minute meal, eh?
Don't forget the veggies! Serve alongside a bit of sautéed riced cauliflower.
Serves: 3-4 | Total Time:
- 1 pound grass-fed ground beef
- 1 teaspoon coconut oil
- 1/2 small yellow onion
- 1-inch piece ginger
- 2 cloves garlic
- 1 medium-sized jalapeño (if you are sensitive to spicy foods, cut out and discard the seeds)
- 1 sixteen-ounce can of crushed tomatoes
- 1/2 cup full fat canned coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne (optional--adds spice)
- Salt & Pepper
- Rice cauliflower rice: 1 head cauliflower and 1 teaspoon coconut oil
- Heat 1 teaspoon of coconut oil in a large skillet over medium heat. Meanwhile, dice the onions, minced the garlic, and mince the ginger. Add to skillet once hot. Mince the jalapeño, and add to the skillet. Cook until the onions are translucent.
- Add the beef to the skillet, using a wooden spoon with a flat edge to break it up into grounds. Cook until the beef is no longer pink--about 5 minutes, stirring occasionally. Dump the tomatoes into the pan, and add the coconut milk. Add the spices, and mix until well combined. Cover skillet with a lid and cook for 5 more minutes.
- For cauliflower rice: remove leaves from cauliflower head, and feed florets through the grater attachment of a food processor. Heat 1 teaspoon of coconut oil in a skillet. Once hot, add the riced cauliflower. Avoid frequent stirring--simply flip the cauliflower over occasionally. Optional: add minced garlic, salt, pepper, or other spices to add flavor.
- Serve korma hot over cauliflower rice.