Slow Cooker
Red Curry Beef
Garlic-Ginger Cauli-Rice
Ingredients
- 2 lb boneless chuck roast, trimmed
- 1 onion, sliced
- 3 Tbsp red curry paste
- 1 (13.5-oz) can unsweetened coconut milk
- 1 Tbsp crushed red pepper
- 1 tsp salt
- 1 red bell pepper, sliced
Instructions
- Place roast and onion in a 5- or 6-quart slow cooker.
- Stir together curry paste, coconut milk, red pepper, and salt. Pour curry mixture over roast.
- Cover and cook on LOW 6 hours; add bell pepper, and cook on LOW 1 hour longer or until roast is tender.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 2 Tbsp coconut oil
- 1 onion, chopped
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp ground ginger
- 1 cup organic chicken broth
Side Dish Instructions
- Pulse cauliflower in a food processor until rice-like consistency.
- Melt oil in a saucepan over medium-high heat; add onion, garlic, salt, pepper, and ginger. Cook 4 minutes or until onion is tender.
- Stir in broth and cauliflower; cover and cook 15 minutes or until cauliflower is tender.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
