Curry is one of our favorite spices that we’ve found since finding paleo—our spicy beef curry recipe is a big hit, but we wanted to pack in some vegetables as well. By slicing our cabbage with a mandolin, we effectively created “noodles” with the cabbage that really hit the spot.

Ingredients

2 lbs ground beef

10 C shredded cabbage, roughly 1/2 head

1 Tbsp freshly grated ginger

3 Tbsp curry powder, separated 2 and 1

3 Tbsp avocado oil (or coconut oil)

3 cloves garlic, pressed or grated

1 whole white onion, diced

1/2 Tbsp red chili pepper flakes

pinch of coriander, clove, black pepper

Method

Add oil, garlic, ginger, 2 Tbsp curry, coriander, clove, and black pepper to pot. Sauté over medium heat for 1-2 minutes until fragrant.

Add onion and sauté for an additional 2 minutes, until translucent.

Mix in ground beef for an additional 3-4 minutes until mostly browned.

Add in sliced cabbage, and stir into beef. Cover and cook for 5 minutes.

Uncover, and mix in red pepper flakes and 1 Tbsp curry.

Cover again, and simmer on low for an additional 10 minutes.

Serve immediately, and enjoy!