Beef and Vegetable Curry

2# blade/flank steak

1 lg. purple shallot

6 lg. cloves of garlic

⅓ lg. white onion

2T coconut oil

4t red AROY-D curry paste

1c vegetable broth

1T sugar

2 turnips

2 lg. carrots

2-4T peanut butter

½ lg. green pepper
3 small red potatoes

5 radishes - quartered

*1 14.5oz. can diced tomatoes*

1" cube fresh or frozen ginger

1-2t cinnamon or pumpkin pie spice

1½c vegetable broth

1T fresh garlic sea salt

2t fresh ground black pepper

1½c coconut cream

Cut the steak across the grain, into 'ribbons' about ¼" thick by ¾" wide by 2" long.  This is easy to do when the meat is frozen at the 'popsicle' stage!  Combine those in a heavy-bottomed pot with the shallot, 2 of the garlic cloves--finely minced, onion and coconut oil.  Saute' to brown everything in the pot.  Deglaze with a little water, then repeat several times until the ingredients are all browned and nicely scenting your kitchen. 😋  

Add the next group of ingredients, stirring well to melt the curry paste and coat everything.  Chop-slice the vegetables then add that group to the pot.  Simmer, covered, on low heat, covered for about an hour.  *(tomatoes are optional)  Add the potatoes after a half hour since they take less time to cook than the rest.  Stir in the coconut cream just before serving.

There's a show on the Food Network called The Best Thing I Ever Ate.  This curry ranks right up there for me.  A good curry is comprised of complex flavors, and so worth the time it takes to experiment and blend these all into one pot!  Ohhh, it's just sooo good! . .Lin