Protein Upgrade | Paleo: Speedy Ginger-Masala ORGANIC Ground Beef
over Sweet Pepper-Studded Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
530 /serving
There’s no time like the present—by which we mean this extended midwinter moment—to enjoy the warmth of an Indian-inspired meal. This one is conscious of both paleo restrictions and time restrictions. Stir things up with ginger paste and a plentiful array of subcontinental spices that soak into hearty helpings of high-protein ground beef—certified organic, so it’s better for you and the environment. Ladle the fragrant meat over a cozy carb alternative: sautéed cauliflower ‘rice’ studded with morsels of sweet pepper.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Diced onions
- 15ml Ginger paste
- 1 Sweet pepper
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
11 g
Sodium
400 mg
Total Carb
21 g
Sugars
8 g
Protein
37 g
Fibre
4 g
Preparation
Sauté the vegetables
Core and small-dice the sweet pepper. In a large pan, heat a drizzle of oil on medium-high. Add the onions and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sweet pepper. Sauté, 8 to 10 min., until softened; season with S&P.
Start the keema
Meanwhile, in a medium pan, heat a generous drizzle of oil on medium-high. Add the garlic and remaining ginger (start with ½). Sauté, 30 sec. to 1 min., until fragrant. Add the beef; season with the spices and S&P. Cook, breaking up the meat, 3 to 5 min., until browned and partially cooked.
Finish the keema
To the pan of beef, add the tomato paste. Cook, stirring frequently, 30 sec. to 1 min., until dark red and fragrant. Add the demi-glace and ⅓ cup water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until slightly thickened and the beef* is cooked through.
Plate your dish
Divide the vegetables between your plates. Top with the keema. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
