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.

    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

    Sun Dried Tomato & Sausage "Zasta"

    Note to self: When using the spiralizer, keep your your hands on the handle. In fact, keep your hands as far from the blades as possible. Especially the day before a climbing trip. 

    Some lessons, you just have to learn the hard way! This dish was actually not the dish I was making when I sliced my finger, but just thinking about the spiralizer right now has me curling my fingers. It's okay--I'm still going to force my fingers to type out this post, because this recipe is just that delicious. What is it about those long strings that make dinner so much fun?! 

    Do you know what else I love? Sausage. Most kinds of sausage. Those little bites of fennel seed are my favorite, unless we're talking about breakfast sausage, in which case I'm all about that sweet and savory combo. 

    My mom recently texted me, "Let's have a sausage making day!" I guess it's genetic. 

    I could rename this "a pile of some things I love" I because sun dried tomatoes, artichoke hearts, and basil are also all up there on my list. Only problem with that name is that I love a lot of things, and that title may get confusing. I'm not convinced that adding my other favorites (chocolate, apples) would make it better. So we'd better stick to Sun Dried Tomato & Sausage Zasta. 

    Sun Dried Tomato & Sausage Zasta

    Published July 29, 2015 by
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    Serves: 2-3   |    Active Time: 20 minutes



    Ingredients:

  • 2 medium or 1 large zucchini
  • 2 cloves garlic, minced
  • 1 teaspoon coconut oil
  • 2-3 Hot Italian Sausages
  • 1/2 cup sun dried tomatoes in olive oil, drained
  • 1/2 cup artichoke hearts, quartered and drained
  • Sprinkle dried oregano
  • Sprinkle of red chili flakes
  • 2 sprigs fresh basil, minced
  • Salt & Pepper to taste
  • Optional, for serving: grated parmesan

  • Directions:

    1. Heat the oil in a skillet. Add the sausages and cook until done through. Remove from pan, and set aside for later.
    2. Meanwhile, spiralize the zucchini (I use this Spiralizer) (affiliate link!). Add the zucchini to the pan, along with oregano, red pepper flakes, and basil.
    3. Slice the sausages into bite-sized pieces, and return them to the pan. Place lid on pan and cook for 3-5 minutes, until the zoodles are soft.
    4. Season with salt & pepper to taste, and serve hot topped with parmesan.

    2 Comments