Beef and Mango Curry

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!

1. 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.

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.

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.

4. Ladle into bowls and enjoy!

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:

1. 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.
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.
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.
4. Ladle into bowls and enjoy!