Curried Beef & Vegetables

Hello!
It feels so good to be back among the living! I have spent the last week or so, just absolutely sick as can be! And when I am sick, I really try to stay out of the kitchen. No sense in infecting the entire family, just for the sake of dinner! Besides, that's what take out is for, right? After a week of bad pizza, good pizza, burgers, and even cereal, I thought I'd bring my family, and myself, back into the world of real food, with a delicious bowl of my curried beef and vegetables.


This is one of my dishes that is POWER PACKED with all kinds of FLAVOR and NUTRITION. (My husband says he can live off of it.) Nice! I have it featured here, over a very simple mix of basmati rice with cilantro. (I will include that in the recipe). But feel free to serve it as you like. It's excellent over mashed potatoes, cauliflower mash, in a pita, with naan, or just by itself.
Ground sirloin not your thing? Simply sub with ground turkey or lamb. Enjoy!

Ingredients: 1 Lb ground sirloin 2 garlic cloves, minced 1 med sweet onion, chopped 4 carrots, peeled and diced 2 tsp curry powder 1/2 tsp allspice 1 tsp fine sea salt 1 tsp black pepper 2 zucchini, chopped (thick chopped) 1 15 oz can chick peas (garbonzo beans), drained/rinsed 1/2 cup beef stock fresh cilantro (palm full), chopped *optional
For Rice: 1 Tbs olive oil 1 cup basmati rice 1 1/2 cups chicken or beef stock 1/2 tsp fine sea salt fresh cilantro (palm full), chopped
Directions For Curried Beef & Vegetables: Brown your ground sirloin, in a large skillet, over med/high heat. Drain fat if you prefer. Add minced garlic, stir well. Add onion and carrots. Stir to combine. Reduce heat to med/low and let cook about 5 to 8 minutes; just until onion starts to soften a bit. Add in all dry seasonings, stir well. Add zucchini, chick peas, and beef stock. Stir to combine. Cover with lid and let simmer on low for about 5 minutes. *You just want to cook it until your zucchini is fork tender, NOT mushy. Remove from heat. Let sit for just a few minutes with lid on. Garnish with freshly chopped cilantro if desired. Makes approximately 4 to 6 servings
Rice Directions: Heat olive oil in a large skillet over med/high heat. Add basmati rice and toast for a few minutes. Stir in chicken or beef stock and sea salt. Cover with lid. Reduce heat to low. Let simmer for 15 minutes. Fluff rice. Stir in cilantro. Put lid back on and let sit for a few minutes before serving.