Tomato Coconut Ground Beef CurryRecipe by Chef Michael Williams

Directions

1. Puree the onions in a food processor until they are as smooth as possible.
2. Preheat a large pot on medium high heat.  Add the oil and then the onions and sauté, stirring regularly, until the onions are browned.  This will take around 15 minutes and will need more stirring and a constant eye towards the end.
3. While the onions are browning, add the can of tomatoes to the food processor and pulse to chop them up.
4. Once chopped, you can measure out the spices and add them to the tomatoes.  This way everything will be ready once the onions are browned.
5. Once the onions are golden brown, add the tomatoes and spices then reduce heat to medium.
6. Add the yams, cover with a lid and simmer for 15 minutes until the yams are tender.
7. Add the coconut milk, bring back to a simmer and then add the raw ground beef.  Make sure to stir everything so that the meat gets broken up well ensuring that there are no large chunks.
8. Gently simmer the curry for 8 – 10 minutes, stirring regularly so that the meat gets cooked completely.
9. Add the kale and sugar to the pot, give it a stir and then you are ready to serve one amazing curry!  But if you want, let’s make some additional goodness.
10. For the pickled cabbage, bring the water and vinegar to a boil, season liberally and then add the shredded cabbage.  Simmer for about 5 minutes and then turn the heat off and let it sit for a little bit.  Left over can be stored in the fridge for weeks!
11. For the Naan, Combine the flour, baking soda, and salt and whisk together.  Now stir in the yogurt and turn out the dough onto a clean counter top so you can knead for a few minutes.  Add additional flour as needed if the dough is too sticky until it comes together.  Once kneaded, you can divide the dough into 6 smaller portions, form into ovals (using more flour as needed so it doesn’t stick) and then drizzle a little oil on the dough and cook on the bbq, on a grill pan or in a cast iron pan on medium heat.  Cook for 4 – 5 minutes on each side.
12. Serve the curry with a garnish of pickled cabbage and Naan on the side.