Chicken, Beef and Vegetable Curry

2 carrots
3 ribs of celery
½ lg. purple onion
1 lg. sweet potato
1 bunch of kale
1 med. zucchini
8 small potatoes
1 med. red pepper
⅓ head cauliflower - florets 
28oz. diced tomatoes
1t sugar or honey
2t red curry paste
1-2t fresh ground garlic salt
2T good quality curry powder
* 1c raisins, chopped dried
* apricots, dates or prunes
1# stir-fry cut angus beef
1# chicken breast meat
2T coconut oil (or butter)

Toppings:  Almonds, Mung Bean Sprouts, Sour Cream, Cilantro

Put all the diced, chopped or sliced vegetables into a big 6-8qt. pot.  Removing the rib from the center of each leaf of kale before chopping.  Add tomatoes, curry and seasonings plus 14 oz. water.  Cover and bring to a nice simmer.  Stir gently, to get everything moved around a bit, and into the seasoned tomato water.

Continue to simmer for 45-60 minutes.  Meanwhile, sizzle the meat in the coconut oil in a hot cast iron pan, to cook it part way.  Add the meat to the curry-vegetable pot.  *I like to add about 1c of dried fruit during the cooking process, but it can just be omitted, or put on later, as a topping.  Simmer another 20 minutes.  This will be really good now, but even better tomorrow.  Chilling then a gentle reheating brings out so much more flavor.  This will serve a lot of hungry people. . .Lin

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