Ingredients List:
- 1 Tbsp olive oil (not Virgin, not Light)
- 1 onion, chopped (medium in size, white or yellow)
- 4 cloves of garlic, minced
- 1 Tbsp ginger, minced
- 8 baby bella mushrooms, sliced
- 3 zucchini, chopped
- 1 lb. of ground beef
- 2 Tbsp curry powder, or home-made mix
- 1 tsp turmeric
- 1 tsp black pepper
- 1/2 tsp Cayenne Pepper
- 2 tomatoes chopped, or a 32 oz can of hot salsa (tomato, onion, garlic, pepper)
- 1 cup chicken stock (exclude if using canned tomato)
- salt to taste
- cilantro for garnish, chopped
Home-made Curry Powder Mix
- 2 tsp ground coriander
- 2 tsp turmeric
- 2 tsp cumin
- 1 tsp Ceylon cinnamon
Quick and easy one-pot meal that can easily be made more complicated for company. Begin by heating your pan to medium, and pouring the oil into the hot pan. Immediately followed by the chopped onion. You can prep everything else after this but the onion should be prepped ahead of putting the oil in the pan. Cook the onion for 5-10 minutes depending on how caramelized you like it, and add the garlic 2 minutes before adding ginger, mushrooms, & zucchini.
After 5 more minutes, push all of the vegetables to the edges, and put the ground beef into the center of the pan. A 90% lean is what I like for this but any ground-beef will be fine. Brown the beef, seasoning with half of the spices, while the other half can be sprinkled on to the ring of vegetables around the beef. Mix everything up and when the meat is about browned to your satisfaction, no more than 5 minutes, add the tomato and sprinkle more seasoning until it smells great to you. What I’ve listed is more of a guideline.
Finally, add the chicken stock and stir so everything is evenly distributed and combined thoroughly. Place a lid on the pan, turn the temperature down to medium-low, and let simmer together for 10 minutes.
Serve over Basmati rice for a more traditional Pakistani-restaurant feel, but we already used zucchini instead of green pea’s so it’s not very traditional. Any rice you have will suffice, I prefer spicy brown rice, which I’ll have to remember to link to later.
Enjoy this quick week-night one-pan meal.