Vegetable Curry

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 Tbsp curry powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 2 cups mixed vegetables (such as bell peppers, carrots, peas, and potatoes)
• 1 cup cooked chickpeas or other beans (optional)
• Chopped fresh cilantro or parsley for garnish (optional)

Instructions:

1. In a large saucepan or Dutch oven, cook the ground beef over medium heat until browned, about 5 minutes. Remove the beef from the pan and set aside.
2. In the same pan, add the onion, garlic, and ginger and cook until the onion is soft and translucent, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) and cook for 1 minute.
4. Add coconut milk, vegetables, and chickpeas or beans (if using) to the pan. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 15 minutes.
5. Add the cooked ground beef back to the pan and stir to combine. Cook for an additional 5-10 minutes to allow the flavors to meld together.
6. Season with salt and pepper to taste. Garnish with chopped fresh cilantro or parsley, if desired.
7. Serve the curry over rice or with naan bread on the side. Enjoy!