NUTRITION

SERVINGS

INGREDIENTS

5.25 oz beef stew meat

0.13 cup full-fat coconut milk

0 tsp coconut oil

1 tbsp red curry paste

1.5 cups cauliflower rice

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Warm the coconut oil in a large skillet or heavy-bottomed pot over medium-high heat.

• 2

  Season the beef chunks with sea salt and black pepper, then sear in the hot pan until browned on all sides.

• 3

  Add the diced yellow onion and red bell pepper to the pan, sautéing for 3-4 minutes until the onion is translucent.

• 4

  Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until the aromatics are fragrant.

• 5

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer.

• 6

  Reduce the heat to low, cover, and simmer for 20-25 minutes until the beef is tender and the sauce has thickened.

• 7

  While the curry simmers, lightly sauté the cauliflower rice in a separate non-stick pan until just tender.

• 8

  Fold the fresh spinach into the beef curry during the last minute of cooking until it is just wilted.

• 9

  Divide the cauliflower rice into bowls and top with the coconut beef curry.

• 10

  Garnish with fresh cilantro before serving.