Ground Beef and Sweet Potato Curry

Many of us primal eaters are looking for ways to balance our O-6:O-3 ratios and our budgets. Considering that one of the best ways to achieve the former is to consume grass-fed, grass-finished meats, the latter can be difficult! Many of us have to compromise by supplementing our conventional meat intake with quality fish oil, and buying less expensive cuts of grass-fed meat.

Ground beef is an easy and inexpensive favorite, but too much of it can lead to a meal plan that's, well, less than exotic. This recipe, requested by reader Barb, is one way I've managed to jazz it up a bit. Obviously, you can take the basic concept and mix it up any way you like. Use chicken or steak in place of the ground beef. Try different vegetables (carrot and zucchini work well). Heat things up or cool them down. Curry is an astonishingly flexible dish. Enjoy!

Ground Beef and Sweet Potato Curry

1 lb ground beef
1 medium, yellow onion, julienned
1 red or yellow bell pepper, julienned
1 Anaheim pepper (or try a pasilla or a couple jalipenos), julienned
1 Tbs coconut oil
3 cloves garlic, sliced or minced
2 Tbs fresh ginger, grated or minced
2 Tbs red curry paste
2 Tbs hot curry powder
2 Tbs mild curry powder
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) full-fat coconut milk
1 cup beef broth
1 medium sweet potato, diced into 1/2 inch cubes
Unsweetened coconut flakes, chopped almonds, and minced green onion (optional, for garnish)

Brown ground beef and set aside. Saute onions and peppers in coconut oil until al dente, about 3 minutes. Add garlic, ginger, and curry paste and powders. Saute another minute, stirring frequently, to toast spices without burning. Add tomatoes, coconut milk, broth, ground beef, and sweet potato and stir to combine. Cover and simmer over low heat until sweet potato is cooked through, about 30 minutes. Serve topped with coconut flakes, almonds, and green onion if desired. Serves 4.