Easy, One Pan Paleo Ground Beef Korma

Easy, One Pan Paleo Ground Beef Korma

This is an older recipe from Foraged Dish that has been a long-time reader favorite, and a favorite of mine. I’m republishing it with some updates, including a how-to video that really highlights how easy it is to make this dish! 

The Whole Foods Market in Boulder is extra large, partly because of an expansive prepared foods / hot bar / salad bar section. It’s buzzing with people at lunch time, and the parking lot is a mess! That’s where I first discovered ground beef korma — the hot bar, back in 2015. Whole Foods still has ground beef korma on it’s hot bar sometimes. Theirs is studded with peas but otherwise is super simple. That’s the beauty of this dish: simplicity! 

I love curries, which is probably why, over the last three years this recipe has become a regular in our rotation. It’s by no means a traditional dish, but it is a 20-minute wonder, something you can make on the busiest of evenings. I’ve even made it camping, while in Ten Sleep, WY. 

When I followed the Paleo to a T, I served this over cauliflower rice, but these days I serve it with regular rice. Take your pick — both are delicious. I do almost always use 85% beef, as it’s way juicier. If you do use 95% beef, you might add a touch more coconut milk than what the recipe calls for! 

Easy, One Pan Paleo Ground Beef Korma

If the video player does not appear below, you can watch it here.

In India, I was taught the saying: “No hurry, no worry, no chicken curry.” It’s meant as an ironic statement there — because everyone is moving at their own pace — but also, there’s a lot of curry. In this case, the curry comes together fast so you don’t have to hurry or worry! :)

Easy, One Pan Paleo Ground Beef Korma

Published February 12, 2018 by
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Serves: 4   |    Active Time: 20 minutes



Ingredients:

  • 1 pound ground beef (85/15 recommended)
  • 1 teaspoon coconut oil
  • 1/2 yellow onion, diced
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 1 medium-sized jalapeño or serrano, minced (if you are sensitive to spicy foods, cut out and discard the seeds, then wash your hands and knife thoroughly)
  • 1 sixteen-ounce can of crushed tomatoes
  • 1/2 cup full fat canned coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne (optional--adds spice)
  • Dash of salt & pepper
  • To serve: rice or cauliflower rice
  • Garnish: Minced cilantro

  • Directions:

    1. Heat coconut oil in a 10 or 12 inch skillet over medium heat until oil glistens.
    2. Add onion, garlic, ginger and jalapeño to skillet and reduce heat to medium-low. Sauté until onions are translucent.
    3. Add beef, and use a wooden spatula to break meat up into grounds. Cook until browned.
    4. Add tomatoes, coconut milk, curry powder, turmeric, cayenne, and a dash each of salt & pepper. Stir, and bring to a simmer for 5 minutes.
    5. Serve hot over rice or cauliflower rice, and garnish with cilantro.

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    Red Curry Noodle Bowl with Shrimp & Broccoli

    Red Curry Noodle Bowl with Shrimp & Broccoli

    Happy 2019! 🎉

    What are your goals this year? Any New Year Resolutions?

    I haven’t written any down, but after the holidays I am looking for some healthy meals to tuck into. (After all that Eggnog, thumbprint cookies, and pie — oh my!)

    Plus, when the days are short and it’s dark before I leave work, there’s nothing like a colorful, warm dinner to brighten things up. Red Curry Noodle Bowls are exactly that.

    Rice noodles cook in 5 minutes flat — a big advantage if you’re rushing to get dinner together after the gym or a long day! In fact, if you’re really in a rush, and you’re good at planning (eh-em — not me), you can make the coconut curry broth ahead of time, and then dinner will be on the table in 10 minutes! 

    Red Curry Noodle Bowl with Shrimp & Broccoli
    Red Curry Noodle Bowl with Shrimp & Broccoli

    Other than being 1) super delicious and 2) super cozy on a cold January day, this bowl has it all: complex carbohydrates, protein, fat (specifically, medium chain saturated fatty acids), and fiber. Plus: Vitamin C, folate, omega-6 and omega-3s, and essential minerals.

    Thai Curry is usually served over rice, but sometimes you just want to mix it up! Rice noodles are slurpy, delicious, and a perfect match for curry flavors. (Besides, see above comment about cooking time… they cook faster than rice, which takes closer to 18 minutes.)

    To store leftovers, I put cooked rice noodles in one pyrex dish and the broth and veggies in another. I’ve found that some brands of rice noodles will continue to soak up any broth or sauce after they’re cooked, so when you store them together the noodles get a little too soft for my taste. Keep them separate until it’s time to eat and you’re golden! (Sort of like ramen — add the noodles last!)

    Red Curry Noodle Bowl with Shrimp & Broccoli
    Red Curry Noodle Bowl with Shrimp & Broccoli

    Red Curry Noodle Bowl with Shrimp & Broccoli

    Published January 1, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:


    For the red curry coconut broth:
  • 1 shallot, minced
  • 1 teaspoon coconut oil
  • 1 13.5-ounce can full-fat coconut milk
  • ¼ cup chicken broth
  • 4 tablespoons red curry paste
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • Dash of fish sauce (optional)

  • For the shrimp & veggies:
  • 1 tablespoon coconut oil
  • 1 cup shrimp, raw, shelled & deveined
  • 2 cups broccoli florets
  • ½ cup sliced mushrooms

  • For serving: 
  • Brown rice noodles
  • 2 tablespoons scallions, sliced
  • Sesame seeds
  • Lime wedges
  • Hot sauce, such as sriracha

  • Directions:

    1. Make the sauce: Heat 1 teaspoon coconut oil in a sauce pan, and add minced shallot. Sauté until shallots are soft. Add coconut milk, broth, curry paste, lime juice, maple syrup, and a small dash of fish sauce (optional). Bring to a simmer, and stir until everything is well mixed.
    2. Sauté shrimp in veggies: Heat coconut oil in a large skillet or wok over high heat. Add shrimp and cook 2-3 minutes or until pink (about 1 minute on each side). Move shrimp to a plate, and reduce heat to medium. Add mushrooms to pan, and cook about 2 minutes, and then add broccoli. Cook for 3 mote minutes, stirring every minute or so — broccoli should be bright green and mushrooms should be soft.
    3. Cook noodles according to package. I used Lotus Foods Brown Rice Noodles (affiliate link!), and boiled them in hot water for 5 minutes, and then strained them.
    4. Serve: Divide rice noodles between 4 bowls. Ladle coconut curry broth over top, and then use a spatula to divide shrimp and veggies between each. Top with sliced scallions, sesame seeds, lime wedges, and hot sauce to taste.

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    Instant Pot Yellow Dal

    Instant Pot Yellow Dal

    The air smells of pine as it whips in the window. Up here, it’s 62 degrees. The Aspens have turned; their bright yellow leaves look stark against the pine trees mixed among them. The air is thin, there is not a bar of cell service to be found, and the moon is up. This is Mount Evans.

    We’ve gone to Mount Evans to climb several times this summer and the change in elevation is always the perfect escape from the summer heat. (Eh-hem, I’ve obnoxiously shared the exact same view every weekend for the last month on my Instagram stories. I just can’t help it — the view takes my breath away every time.) Lately though, it’s been even better than usual because of the fall colors and crisp air. And, even I avoid cooking when it’s ninety degrees out, but when it’s only sixty-two, bring ooooon the baked goods, stews, and cozy foods.

    Instant Pot Yellow Dal
    Instant Pot Yellow Dal

    I love red lentils when the weather starts to turn, and my go-to is dal. It’s creamy, spicy, satisfying, and so easy to make in an Instant Pot. So easy! The best weekend days start with breakfast, take us climbing somewhere among the Aspens, and end in dinner from the Instant Pot.

    Instant Pot Yellow Dal

    Instant Pot Yellow Dal

    Published October 11, 2018 by
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    Serves: 8   |    Active Time: 30 minutes



    Ingredients:

  • 2 cups red lentils
  • 1 tablespoon coconut oil
  • 6 cloves garlic, minced
  • 2 small red onions or 1 large, diced
  • 1 inch piece of ginger, minced
  • 1 jalapeño, minced
  • 6 cups vegetable broth
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon whole black mustard seeds
  • 1/2 teaspoon salt
  • Juice 1/2 lime, plus wedges for serving
  • 1/4 cup cilantro, minced, plus more for garnish

  • Directions:

    1. Turn the Instant Pot (affiliate link!) to sauté setting. Add coconut oil to the Instant Pot. When the oil is hot, sauté the garlic, onions, ginger, and jalapeño, stirring occasionally.
    2. When the onions are transparent, add the lentils, broth, cumin, coriander, curry powder, mustard seeds, salt, lime juice, and cilantro and stir.
    3. Place lid on Instant Pot and turn to “Bean” setting. Set timer for 8 minutes with the seal closed.
    4. When the timer goes off, release the pressure or allow it to release naturally. Stir the lentils, and serve hot with lime wedges and cilantro.
    5. To make this on the stove top instead of an Instant Pot: Use a large soup pot. In step 3, bring everything to a simmer and cook, stirring occassionally, for 15-20 minutes, until lentils are softened through.
    6. Note: If you soak your lentils for 6-12 hours ahead of time (we usually do this), then strain water from lentils before use. Reduce broth quantity to 4 cups, and reduce cooking time to 4 minutes.

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