Nourishing, DELICIOUS, and hearty without being heavy, this easy-to-make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!
Curried Beef and Veggie Pasta
Servings: 4
Preparation Time: 30 minutes
Ingredients:
- 1/2 large onion, thinly sliced and cut into 1/2-inch strips or diced
- 1/2 green pepper, diced
- Virgin Coconut Oil
- sea salt and freshly cracked pepper
- 2 garlic cloves
- 1/4 cup white wine
- 8 ounces baby bella or any desired kind of mushroom, sliced
- 1/2 pound ground grass-fed beef or bison
- 1/2 tablespoon turmeric
- 1/2 tablespoon yellow curry powder
- one 28-ounce can diced tomatoes
- 4 servings rice pasta, any style, prepared to package directions
Directions:
Preheat cast iron skillet to medium-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt (to bring out the onion’s sugar and make them sweeter) until onions begin to be see-through. Add garlic to toast, add wine, and allow to absorb into veggies. Add mushrooms, salt, and pepper and more coconut oil as needed.
When mushrooms are mostly cooked through, turn down to medium or medium-low heat and add beef or bison, salt, pepper, spices, and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce, and simmer to allow flavors to combine.
Serve over rice pasta and sprinkle with organic, shredded Italian cheese.
Recipe and photo submitted by Lydia, Salem, VA.
