Here’s a delicious family-friendly NNBeef skillet meal developed by busy mom-of-three (Update: FOUR!), highly creative, and super health-conscious NNB community member Katie Urbanic of Dallas. If you crave an easy, tasty curry, this one’s sure to please! Appreciate you, Katie!
Ingredients
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1 small onion, chopped
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2 garlic cloves, crushed with garlic press
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1 T curry powder
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1 tsp. salt
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1 tsp. paprika
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1 can of full-fat coconut milk
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1 lb. of asparagus, cut into bite-sized pieces
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1/2 cup quinoa
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1 large sweet potato, peeled, cubed & cooked
Directions
- In a large skillet, add onion and ground beef, stirring occasionally until meat is brown and onions are tender.
- Add garlic, curry, salt, paprika, and coconut milk, stirring to combine.
- Stir in asparagus, sweet potato cubes, and quinoa.
- Heat to boiling over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for about 15 minutes until asparagus is tender and quinoa is cooked through.
Variations: Substitute your choice of vegetable for asparagus or add more vegetables – chopped leafy greens, summer squash, winter squash.
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