Beef Sweet Potato Curry on a Bed of Cauliflower Rice

Remove the cauliflower florets from the stem. Add 3-4 cauliflower florets into a blender and pulse the cauliflower until you get a rice-like consistency. Repeat until you used all of the cauliflower.

• 14.1 oz Cauliflower (w/o stem)

Finely chop the onion and cilantro. Peel the sweet potato and dice into approx. ¾ in cubes. Put the onions and sweet potatoes in a bowl and the cilantro in second bowl.

• ½ Onion, yellow (~ 1.4 oz)
• 6 twigs of Cilantro, fresh or frozen (~ 1 Tbsp)
• 4.4 oz Sweet potatoes (w/o skin)

Cut the beef into strips.

• 7.1 oz Sirloin steak

Heat the canola oil in a non-stick frying pan over high heat. Fry the beef for approx. 2-3 minutes from all sides, season with salt and remove from the pan.

• 1 tsp Canola oil
• Salt

Add the canola oil into the pan and fry the cauliflower until it starts to brown, stirring occasionally. Turn the heat to medium, add the curry paste, onions, and sweet potatoes and fry until the onions turn translucent.

• 1 tsp Canola oil
• 1 tsp Curry paste, red

Turn the heat to low. Stir in the coconut milk, chopped tomatoes, vegetable broth, and bay leaf and let simmer for approx. 15-20 minutes.

• 2 ⁠½ Tbsp Coconut milk
• 5.3 oz Tomatoes, diced, canned
• 2⁄3 cup Vegetable broth
• 1 Bay leaf (~ 0.1 oz)

Turn off the heat, add the beef slices, meat juice and 2⁄3 of the cilantro to the pan and warm with the residual heat. Season with salt.

• Salt

Serve and top remaining cilantro.

Enjoy your meal!