Ingredients
1 tbsp. canola oil
1 large onion
2 clove garlic
salt
Freshly ground pepper
1 1/2 c. low-sodium chicken broth
Chopped cilantro, warm naan, and steamed rice
2 tbsp. minced fresh ginger
1 can unsweetened coconut milk
1 1/2 c. frozen baby peas
1 1/2 tbsp. madras curry powder
1 large Yukon gold potato
1 1/2 lb. lean ground sirloin
1 can diced tomatoes with their juices
Preparation
Step 1In a large, deep skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic, and curry powder and season with salt and pepper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk, and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.Step 2Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan, and rice. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
