Kidney & Sweet Potato Curry
This isn’t a classic curry dish- but it has all the curry flavor you need but it’s loaded with vitamins and nutrients. You can’t go wrong!
- Difficulty (0 = Caveman, 5 = Thomas Keller): 4
- Serving size: 3-4
- Prep/cook time: 45 min.
- Meat temp: Well-done
Ingredients:
- 2 oz curry spice
- 16 oz coconut cream
- 4 tbsp coconut oil
- 1 onion, julienne
- 4 cloves garlic, minced
- 8 oz stewed tomato, diced
- 2 cups beef kidney
- Salt and pepper
- 1 cup beef broth
- 1/2 cup butter
Directions:
- In a dutch oven, heat the coconut oil and add the curry spice and coat the spice in the oil.
- Add the onion and garlic and sauté until soft.
- Then add the kidney and cook on medium high heat for 5 minutes, or until kidneys start to brown.
- Add the butter and coat all over.
- Then add the flour and cook for 1 minute to cook off the flour.
- Then add the broth, stewed tomato, salt and pepper, and coconut cream.
- Cook on medium low heat for 20 minutes.
- Serve with rice.
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: myk@designyourbeef.com
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
