I can’t believe I’d never used fresh leeks before now. SO much…RICHER…than onions on a dish like this. And rich is good when you want to ditch the sugar and not feel like you’re eating rat food. Not even bird food…birds at least eat, like, berries and stuff. And Diane’s sugar detox only allows ONE…UNO…green apple and green banana a day, and I can’t stand either of those things. So bring on the coconut milk!
This recipe is my take on this GF, Vegan chickpea curry that popped up on How Sweet It Is a couple weeks ago. Literally, all I did was swap out the chickpeas for beef and some eggplant and add more coconut milk and curry paste, so full credit goes to Ms. Jessica. This curry would also be lovely with chicken, pork, or shrimp…or even on its own as a veggie entree or side!
- 2-ish T coconut oil
- 2 leeks, sliced (clean and trimmed)
- 1 red bell pepper, sliced
- 1/2 t salt
- 1/2 t pepper
- 2 garlic cloves, minced
- 1/2 t freshly grated ginger
- 4 T red curry paste
- 1 eggplant, cubed
- 1 c sugar snap peas
- 2 cans full-fat coconut milk
- 1 pound stew or stir-fry beef
- Heat a large skillet over medium heat and add the coconut oil.
- Add the beef and brown on all sides, then remove and set aside.
- Add the leeks, red peppers, salt and pepper to the beef drippings and stir to toss.
- Cover and cook until the vegetables have slightly softened, about 5 minutes.
- Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally.
- Add in the peas, eggplant, and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes.
- Add the beef and allow the curry to simmer for 30 minutes or more.
- Serve alone or over cauliflower rice.