Tuesday, June 5, 2012

Paleo Bombay Curry (Whole30, Day 18)


Apparently I liked yesterday's menu so much I replicated the breakfast and lunch again today. As often happens, the soup tasted even better now that the flavors had the chance to really come together more.

For a snack I was in the mood for a little something sweet, so the boy and I split Balanced Bites' Dairy-Free Chocolate Mousse. I put a couple of drops of vanilla stevia in his portion, but obviously ate mine without. It was plenty sweet and the perfect creamy consistency thanks to the banana and avocado.

Today's menu:
breakfast - banana & blueberry mug muffin
lunch - butternut squash soup
snack - 2 slices turkey bologna, chocolate mousse
dinner - Bombay Curry over roasted cauliflower rice

I could probably eat curry every night of the week. Perhaps this is why my Brit-born caveman and I are meant to be! He might not be inclined to stick to a paleo lifestyle, but he's true to his heritage and loves, loves his curries.

I adapted tonight's dish from The Essential Asian Cookbook that I have referenced before. I swear it's chock full of so many recipes I always find something new to try.

The dinner I originally envisioned was going to be a lamb curry, but I didn't get a chance to get to Whole Foods (and Trader Joes only carries marinated lamb). Based on tomorrow's menu I'll be eating beef two nights in a row, which is definitely not my norm.



Paleo Bombay Curry

1 tbs. ghee
1 large onion, chopped
2 minced garlic cloves
2 tbs. red curry paste
1.5 lb. cubed lamb or beef (I used Trader Joe's natural stew meat)
sat & pepper, to taste
1 14 oz. can of diced tomatoes
2 cups chopped baby spinach
1 cup coconut milk
cilantro, to garnish


Heat ghee in large skillet; add onion and cook until soft. Add garlic and curry paste, stirring for one minute.


Add meat and cook until it is browned all over and thoroughly coated by sauce. Stir in tomatoes, spinach and salt and pepper. Cover and lower heat, simmering for at least one hour to tenderize meat.

Add coconut milk and stir; simmer for another 5 minutes to allow sauce to thicken up a bit. Garnish with minced cilantro.

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