Are there certain recipes you like to cook when the weather gets cooler? Are you one of those foodies who think cold weather calls for soups, stews, and all things hearty? If you said yes to one of those questions, you are in the right place.
Our Potato Coconut Curry with Beef will have you begging for fall and winter. This dish pairs hearty ingredients like potatoes, peas, and beef with a creamy coconut curry sauce that will have your taste buds screaming for more.
This dish is a one-pot skillet meal combining nourishing veggies, hearty beef and our delicious Coconut Indian Sauce. Perfect to make any night of the week, we know you are going to savor every bite of this Potato Coconut Curry. Serve this by itself, over a bed of greens or a warm bowl of Jasmine rice.
Guju Sauce Used: Coconut Indian Sauce
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
- 2 tablespoons of ghee, butter or coconut oil
- 8 baby potatoes, diced (we used a combination of red, purple & gold baby potatoes)
- 3 medium cloves of garlic, peeled & minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 pound of grass-fed ground beef
- 1 jar of Guju Coconut Indian Sauce
- 1 cup frozen English peas
- ¼ cup fresh parsley or cilantro, chopped
- Heat ghee, butter or coconut oil to medium-low heat in a cast-iron skillet.
- When the cooking fat has melted, add potatoes and minced garlic and season with sea salt and black pepper. Toss potatoes and garlic with a metal spatula until coated in the cooking fat, sea salt and black pepper and continue tossing every minute or so until the potatoes and garlic have begun to brown, about 5 minutes.
- Add ground beef to the skillet, breaking it up with your spatula, incorporating it into the potato mixture. Increase heat to medium and allow beef to brown.
- When the beef has browned, add an entire 16oz jar of Guju Coconut Indian Sauce and frozen peas and stir well until everything is combined. Reduce heat to low and allow to simmer for about 15 minutes, or until everything has thickened up.
- Turn off the heat and serve with optional chopped parsley or cilantro.
We loved the heartiness that beef gave this dish, but feel free to swap it out for ground chicken, turkey, veal or lamb.
Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef