Friends, the days are getting dark early, and by the time we sit down to dinner the sun has set and the light has gone. What does this mean to you? It means that until the light starts returning (or until a fancy flash shows up in my mailbox), you’ll have to endure lackluster food photography. My apologies. On to the recipe…
I confess to being a little disappointed with this one. But my family really enjoyed it, and it gave us a low-cost meal with plenty of leftovers, so I still count it worthwhile.
I was a little confused by the “2 cups cooked tomatoes”. Was I supposed to reduce the tomatoes before adding them? Make a sauce? I ended up using some of my frozen tomatoes (actually, it was quite a bit more than 2 cups that I used), peeled and chopped. They get so mushy after being frozen that I figured it was just as good as cooking them. You could just as easily use canned tomatoes, or tomato sauce.
I also used both peas and green beans (again, a bit more than 2 cups). Our family likes the extra veg.
Serve over brown rice, and top with unsweetened coconut if desired.
Source: More with Less, by Doris Janzen Longacre
- 3 T coconut oil
- 1 cup organic onion chopped
- 1 clove garlic minced
- 1 lb ground beef
- 1 T curry powder
- 1 1⁄2 tsp salt
- dash each cinnamon ginger, turmeric
- 2 cups cooked tomatoes
- 2 potatoes diced
- 2 cups frozen peas or green beans