A warm spicy treat for a cold winters night.
Ingredients/Prep and cooking time 2 hours.
- 500g Grass fed beef rump
- 1 brown onion
- 3 cloves fresh garlic
- Massaman curry paste
- 500ml beef bone broth or organic beef stock
- 1 can of coconut milk
- 1 lime
- 1 cup quinoa
- 2 tablespoon or tamari sauce or gluten free soy sauce
- 1 sweet potato
- 2 large brushed potatoes
- 2 carrots
- Broccoli or green beans (optional)
- 1 teaspoon of Himalayan pink salt
- 2 tablespoons coconut oil
- 1 red chilli if more spice is desired
- Coriander for garnish
- 1/2 cup Hemp hearts
- Place 1 cup of quinoa on a cooking pot to soak with 3 cups of water.
- Cut beef in chunks as desired
- Sear beef until cooked on the outside, remove from heat slightly undercooked.
- Place beef and 1 juiced lime into airtight container and let it sit to marinade.
- Chop vegetables into bite sized chunks and add to cooking pot.
- Add diced onion and garlic to a pot with tamari, massaman paste, beef broth and salt.
- Simmer vegetables for 1 hour on low or until cooked and soft, then add coconut milk.
- Bring vegetables to the boil, return beef chunks and lime marinade to the cooking pot, remove from heat after 5 minutes.
- Add green vegetables once removed from heat, so they are slightly softened by the heat but not over cooked.
- Once curry has reached a comfortable eating temperature stir through hemp hearts.
After the quinoa has soaked for at least 30 minutes, add to heat and bring to the boil. Once boiling, lower to simmering temperature until moisture evaporates. Your massaman is ready to serve. Garnish with lime and coriander. Bon appetite!
For more great meal ideas visit the hemp factory blog.