|African Ground Beef Curry with Butternut Squash|
My husband just said, "This is SO GOOD, I'm going to have to overeat!"
Those words are music to my ears!
Since this is the season of magnificent filling squash, I bought a load of butternut, acorn, spaghetti and kabocha squash yesterday. I'm doing a paleo challenge with fellow Crossfit members and I wanted to come up with a dinner that was both tasty paleo.
I found a recipe for Kenyan Ground Beef Curry in Extending The Table that I altered to meet our dietary restrictions.
African Ground Beef Curry with Butternut Squash
1 pound ground beef
1 cup chopped onions
1 teaspoon Aroy-D Massaman Curry Paste (available at Asian grocery stores)
5 cloves garlic, crushed
1 teaspoon ground ginger
3 medium tomatoes, sliced
1- 15 ounce can tomato sauce
1/2 cup water
kosher salt to taste
one butternut squash, peeled, cubed, boiled until softened, but not mushy
one avocado, peeled and sliced
Brown ground beef, drain fat. Add chopped onions and cook until onions are softened.
Add garlic, 1 teaspoon Aroy-D Massaman Curry Paste, ginger, sliced tomatoes, tomato sauce and water. Stir well. Let cook for about 20 minutes until flavors blend.
Meanwhile, peel and dice butternut squash. Place in pot of water. Boil gently until squash is softened, about 15 minutes.
Serve butternut squash, with meat mixture topped with avocado. This is a GREAT paleo dinner option!
|Aroy-D Massaman Curry Paste|