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
   Print This Recipe

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.

    10 Comments

    5-Ingredient Chicken Salad

    5-Ingredient Chicken Salad

    A LOT of time in my day is dedicated to food: I carve out time in the morning to make breakfast and we almost always make dinner after going to the gym in the evening... not to mention all of the moments in between! Made in Nature asked me to write a post on their blog showing everyone what a day in the life of me is like, and this is one thing I realized. Food = life. Read all about it on their site later today, here

    A lot of the recipes on Foraged Dish have quite the ingredient list, which isn't always approachable for lunch on a weekday, so this recipe is an example of a lunch that is quick and easy to make any old day of the week, or even the night before! I'm a big fan of leftovers for lunch, but sometimes I just don't have any, so this simple salad is one way to a glorious desk lunch. 

    5-Ingredient Chicken Salad

    So this chicken salad: YES, it has only 5-ingredients (ok, it's six if you count salt & pepper, but do those even count?):

    • Chicken (duh!)
    • Pecans for a nutty crunch
    • Raisins add a touch of sweetness and a bit of chew--I used the Made in Nature Raisins, which have no added sugar (or anything, they are just raisins!) 
    • Celery keeps everything bright and fresh
    • Yogurt brings it all together. You can use mayo in place of the yogurt if you prefer, too.

    This is about convenience, so use what you have. If you have mustard in the house, add a tablespoon! It adds just a bit more flavor and sauciness which I do not oppose. But for the sake of keeping this recipe easy and short, don't worry about mustard if you can't find it or you feel too lazy.

    5-Ingredient Chicken Salad

    Because I am always (always) sneaking veggies onto my plate, I serve it all over a bed of greens. In this case, it's baby spinach but you could use arugula, lettuce, or a blend. You pick! 

    This recipe is below, but I'm also sharing a Mango Coconut Chia Parfait that is seriously amazing over on the Made in Nature blog later today, that you should probably go check out, too

    5-Ingredient Chicken Salad

    Made in Nature provided me with product and compensation to make a recipe with their product, but this is a recipe I make all the time already. Opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Made in Nature helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use. This post may contain affiliate links.

    5-Ingredient Chicken Salad

    Published May 16, 2017 by
       |     Print This Recipe

    5-Ingredients and so easy you can make it in the morning before work, or in a big batch the night before.

    Serves: 3   |    Total Time: 10 minutes



    Ingredients:

    • 2 cups cubed chicken breast (cooked)
    • 1/2 cup chopped celery (bite sized pieces)
    • 1/4 cup plain whole-milk yogurt or mayo 
    • 1/4 cup raisins with no added sugar
    • 1/4 cup toasted pecan pieces 
    • Salt & Pepper

    Directions:

    1. Combine all ingredients in a bowl and mix until even is well distributed. Chill in fridge and serve over a bed of greens.

    Comment

    Simple Korean Chicken Soup

    Korean Chicken Soup

    There's a little restaurant in town that I've driven by probably one hundred times, if not more. It's in a small strip mall but it's always been a bit of a conundrum to me because it's called "Cup Of Peace" (you think coffee or tea shop, right?) but then it has a flashing "Authentic Korean Food" sign in the window. Its the kind of shop that displays its menu in the window, with big pictures of each dish that were probably taken with someone's phone. 

    The shop has been there for some time, longer than I can remember, but I've never heard anyone say "I got the best chicken from Cup o' Peace for lunch," or "We always go to Cup of Peace before the movies," so you cant really blame me for never giving it a second thought. And when I planned a lunch date with a friend, and then we realized that the restaurant we had planned on going to was closed that day, you can't really blame me for being slightly skeptical. 

    Korean Chicken Soup

    And I was still skeptical after I had ordered, and taken a seat in a creaky wooden chair across from my friend. Other than the three people behind the counter, we were alone. It was really sort of nice-- the pfectvplace to catch up. Rosa got her food first, and the smell of her dish made me remember my appetite. I forgot my skepticism and when my dish hit the table, I was psyched. I had been craving a big, brothy bowl of soup with veggies and chicken, and the sesame scented bowl in front of me was totally going to hit the spot -- I knew that before I even lifted up my spoon. 

    Korean Chicken Soup

    The spicy broth was so good that I wasn't even halfway through the bowl when I decided to go home and try to make it myself. And to think, I would've just gone on, passing that little strip mall without batting and eye. Now, this soup is going to be one of my go-to feeling under the weather (or just in need of some extra coziness) soup. 

    So, what I'm trying to say is, give it a chance! That odd restaurant you pass by every week, that new dish you've never tried, or even this soup. You never know where you're going to find little bowls of treasure like this one! 

    Korean Chicken Soup

    Simple Korean Chicken Soup

    Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Serves: 4   |    Total Time:



    Ingredients:

    • 1 pound chicken breast
    • 1 tablespoon coconut oil
    • 1 large zucchini
    • 1 large summer squash
    • 3 stalks green onion
    • 2 large cloves garlic
    • 1 inch ginger
    • 2-3 teaspoon chili garlic paste
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce or coconut aminos
    • 6 cups bone broth / chicken broth
    • 1/2 teaspoon salt (skip this if broth is salted)
    • 1/4 cup sesame seeds

    Directions:

    1. Heat coconut oil over medium heat in the bottom of a soup pot (or Instant Pot, if you plan on cooking your soup there). Once oil is hot, place chicken in the pot. Cook on 1 side for 7-10 minutes, then flip. Cook on second side until chicken is cooked through: meat should no longer be pink and juices should run clear. Using a slotted spoon, lift chicken out of pot and set on cutting board to cool for a few minutes.
    2. Meanwhile, slice the zucchini and summer squash into thin half moon shapes. Dice the green onion, and minced the garlic and ginger. Place all of them in the soup pot.
    3. Once the chicken is cool enough to handle, use a serrated knife to dice it into bite-sized pieces. Return to pot.
    4. Add chili garlic paste, sesame oil, soy sauce or coconut amigos, broth, and salt to pot. Place lid on pot. If using an Instant Pot/Pressure Cooker, turn to the “Soup” setting and set timer to 1 minute. If cooking on the stove top, bring soup to a simmer and cook until zucchini is tender and cooked through.
    5. To serve, ladle soup into bowls and sprinkle with sesame seeds.

    Comment