Here's another recipe that can come together quickly and is great for the weeknights. I was happy to use up some more venison we had but of course you could use ground beef. Apart from that you've got to chop an onion, some garlic, potatoes, and ginger and you're about good to go. I think I'll be making this recipe again soon as I'm getting over the taste of venison burger but my frugal self can't see it be wasted.
The recipe hails from Food & Wine and the dish is served well with rice and some naan if you'd like. I forgot to add peas into mine but next time I would add them in and even top with fresh cilantro as suggested.
{Ingredients You'll Need}
- 1 tablespoon oil
- 1 1/2 pounds lean sirloin or venison
- 1 large onion, chopped
- 2 tablespoons minced ginger
- 2 garlic cloves, minced
- 1 1/2 tablespoons curry powder
- 1 yukon gold potato, diced, or a handful or red skin potatoes, diced
- 1 1/2 cups low-sodium chicken broth
- One 14-ounce can coconut milk
- One 14-ounce can diced tomatoes with their juices
- 1 1/2 cups frozen peas
- cilantro, naan, and rice for serving
1. In a skillet heat the oil then add the beef and brown. Add in the onion, ginger, garlic, and curry powder and season with salt and pepper to taste. Cook over high heat for about 3 minutes then add in the potato, broth, coconut milk, and tomatoes and bring to a boil.
2. Cook over medium heat until potato is tender, about 15 minutes. Add in the peas and cook a few minutes more until heated through. Serve over rice and top with fresh cilantro!
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