Beef Mince Curry

Gluten, Dairy, Egg, Sugar and Nut Free
GAPS and Paleo Friendly

I think a lot of us grew up with a mince curry being one of our regular dinners. This is my version.

Do you avoid curries because you can’t eat the rice? If you are there’s no need to go without your favourite curry! Simply serve it up with some cauliflower rice, grated zucchini or a side of steamed veggies.

INGREDIENTS:

• 2 Tbsp extra virgin olive oil
• 1 x leek diced
• 2 x carrots diced
• 1 tsp mustard seeds
• 10 curry leaves
• 1 x large garlic clove diced
• 2 Tbsp garam marsala
• 2 1/2 tsp ground cumin
• 1 tsp ground cardamom
• 1 tsp ground ginger
• 2 1/2 tsp ground turmeric
• 700g beef mince *see notes
• 500g sweet potato diced into 1.5cm pieces *see notes
• 270ml coconut cream
• 700ml stock (broth or filtered water)
• juice of 1 x lime
• 2 tsp salt
• pepper to taste
  
  
  
  

METHOD:

1. Heat oil in large frypan. Add leek and carrots and cook until softened.
2. Add mustard seeds and heat until you can hear them starting to ‘pop’ (this releases the natural flavour of them)
3. Place garlic and curry leaves mixing through
4. Add remaining spices cooking for 30 seconds
5. Put mince into the frypan allowing it to brown.
6. Add sweet potato, coconut cream and stock bringing to the boil, simmering for 20-30 minutes
7. Before serving add lime juice and season with salt and pepper.
8. I serve mine with cauliflower rice or grated zucchini.
   
   
   

NOTES:
It is worth the effort to source good quality beef mince. A lot of mince is sold with added ‘fillers’ and preservatives. These added ‘ingredients’ not only mess with your health but also with the flavour.
White potato or other root vegetable could be used to replace the sweet potato.