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On chilly winter nights there’s nothing more cozy than a bowl of soup or stew. Curries are one of my favorite meals – so flavorful and simple. Naturally gluten and dairy-free, this dish suits a wide variety of dietary needs. Serve this with rice, quinoa or rice noodles. So tasty!
- Melt coconut oil in a large saucepan over medium-high heat. Once the pan is hot, add beef and sear until browned. Transfer cooked beef to a plate.
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2. Add onion, garlic and ginger to the pan and cook until lightly browned, stirring often. Add curry paste and spices and stir for 1 minute.
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3. Add coconut milk, diced tomatoes, lime juice, brown sugar and fish sauce. Bring mixture to a boil, then reduce heat to low and cover; simmer for 10 minutes. Stir in seared beef and diced mango.
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4. Ladle into bowls and enjoy!
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Beef and Mango Curry
Serves 6
All you need:
1 tablespoon coconut oil
1 pound top sirloin steak, diced
1 onion, chopped
4 garlic cloves, finely chopped
1 (1-inch) piece of fresh ginger, peeled and grated
4 oz curry paste (I used green)
2 tablespoons ground cumin
2 teaspoons garam masala
1 teaspoon kosher salt
1 (13.5 ounce) can full-fat coconut milk
1 (14.5 ounce) pan petite diced tomatoes, with juice
Juice of 1 lime
2 teaspoons brown sugar
1 teaspoon fish sauce
1 cup fresh peeled diced mango
All you do:
- Melt coconut oil in a large saucepan over medium-high heat. Once the pan is hot, add beef and sear until browned. Transfer beef to a plate.
- Add onion, garlic and ginger to the pan and cook until lightly browned, stirring often. Add curry paste and spices and stir for 1 minute.
- Add coconut milk, diced tomatoes, lime juice, brown sugar and fish sauce. Bring mixture to a boil, then reduce heat to low and cover; simmer for 10 minutes. Stir in seared beef and diced mango.
- Ladle into bowls and enjoy!