Beef & Sweet Potato Coconut Curry

Ingredients

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Canola oil

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Kale

  Scotch, raw

  4 cup, chopped or 268g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 lb or 454g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Beef Broth

  No Salt Added - Campbell's

  2 cup or 448g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

Directions

1. Toss beef with cumin, coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Heat 1 tablespoon oil in a large pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 3 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon oil, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add sweet potato, garlic and curry powder; cook, stirring, for 30 seconds. Add broth and scrape up any browned bits. Stir in the beef and any accumulated juices, coconut milk and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until the sweet potatoes are almost tender, about 7 minutes.
3. Stir in kale and cook until the beef and vegetables are tender, 5 to 8 minutes more. Serve with cilantro and lime wedges, if desired.
4. (source: https://www.eatingwell.com/recipe/7890998/beef-sweet-potato-coconut-curry/)