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Butternut and Beef Curry

06 Mar

Today at lunch, I was again faced with this meat from the broth pot and no idea what I was going to do with it.  One daughter suggested soup again.  After two days of very fine tasting soups I didn’t think any of us (except her) would want soup again… She suggested that I do something curry like.  (She once spent an entire summer mastering the art of curry making.)

Before GAPS, curry always meant something with rice or a flat bread.  So when I think of curry I have to rethink it, attempting to capture the flavors we love in a way that suits our current dietary needs.  Recently, I have begun to try to get more fiber into our diet.  (One of those stopping to evaluate what we need to tweak moments…)

Also, as you could guess by now, I do not cook from a menu but use what I have on hand.  This usually means the meats I pick up on sale, the veggies I get for a good price, or stuff that I grew myself.   I had a bumper crop of winter squash this year and we are still just making a dent in the pile.  So after very little thought, I decided that butternut squash would make a fine thicken agent for my curry.

I am trying to incorporate a bit more palm oil into our diets (good source of Vit E) so I started with a palm, coconut, butter, and seasame oil blend.  I tossed in one small sized squash cut up in fairly small pieces.  Along with this I added a small onion, about a quarter of a green pepper (I did not want this to be on overpowering flavor) and a handful of sliced mushrooms.  I let this cook for a few minutes until the squash was done.   Then I added in the meat and about a cup of broth.  Next came the spices: salt, pepper, 1/4 tsp of powdered ginger, a good dash of paprika, and a couple good dashes of curry powder.   I let it all simmer for a few minutes and called the family to lunch.

I told them that I felt like lunch was not going to be very exciting and suggested that the “curry” would probably be good with the French Cream that I put on the table.  I hadn’t eaten any yet when one daughter piped up with “this is good!”, and quickly the other two concurred.  I put a little French Cream on mine and when I tasted it I was surprised at how good it was.

Don’t you love it when a meal comes together better than you expected?

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2 Comments

Posted by on March 6, 2012 in Beef, Meat Leftovers, Squash

 

Tags: , , , ,

2 responses to “Butternut and Beef Curry

  1. Racheal

    March 6, 2012 at 11:48 pm

    This was a good meat-leftover mess…I thought the cream a nice touch too.

     
  2. KT

    March 7, 2012 at 11:17 pm

    I thought that it was delicious! With or without the cream!

     

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