coconut ground beef curry with turmeric and ginger

By the time the pantry is running low and payday feels far off, ground beef is often what is left in the freezer, and that is fine. This curry turns it into something that tastes like real effort, in under 30 minutes, in one pan.

Turmeric earns its color here, and its reputation. The curcumin in it is tied to more balanced inflammatory signaling, though without black pepper in the mix, which is excluded on this elimination phase, your body absorbs less of it than it would otherwise. Eat it anyway, often. Small, repeated doses of a good thing still add up over a Remission-focused week. Ginger, both fresh and dried, does its own separate work, settling digestion the way it has for centuries, long before turmeric had a research paper to its name.

If the budget allows for grass-finished beef this week, take it, quietly, the way you would take any small win. If it does not, this dish is still good, still real food, still worth the 30 minutes.

Ingredients

• 1 lb ground beef, preferably grass-finished
• 1 large yellow onion, diced (low-FODMAP option: substitute 1/2 lb parsnips, peeled and diced)
• 1/2 cup coconut milk
• 1/2 cup coconut cream
• 2 tablespoons coconut aminos
• 2 tablespoons coconut oil or avocado oil
• 1 lime, halved (half juiced into the dish, half cut into wedges for serving)
• 2 to 3-inch piece fresh ginger root, grated or minced
• 1 clove garlic, crushed or minced (omit for low-FODMAP)
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dried ginger powder
• 1/4 teaspoon ground cloves
• 1/4 cup fresh cilantro, chopped (optional, for garnish)

Method

Heat the coconut oil or avocado oil in a large skillet over medium heat. Add the onion (or parsnips if using the low-FODMAP variation) and cook for 4 to 5 minutes, stirring occasionally, until softened and beginning to turn golden at the edges.

Add the garlic and fresh ginger and stir for 30 seconds until fragrant. Add the ground beef, breaking it up as you go, and cook until no pink remains, about 5 to 6 minutes.

Stir in the turmeric, dried ginger powder, and ground cloves. Cook for 1 minute, letting the spices bloom in the fat. Pour in the coconut milk, coconut cream, and coconut aminos. Add the sea salt and the juice from one lime half. Stir to combine.

Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and everything is well coated. Taste and adjust salt.

Serve in bowls with the remaining lime wedges alongside and cilantro scattered over the top.

*Adapted from eatbeautiful.net*