Curry Hash & Curry Vegetables

Curry Hash

What you'll need:

            1 pound Yukon Gold or other waxy potatoes (2 medium-sized potatoes), peeled and diced/cut into thin coins

            1 tablespoon bacon fat, ghee, or coconut oil for frying

            1 cup diced onion

            2 teaspoons madras curry powder

            Pinch of red pepper flakes

            1 pound ground lamb

            2 cups chopped tat soi, spinach, kale, chard, or other greens

            Sea salt and ground black pepper

            2 tablespoons chopped fresh cilantro leaves, for garnish


1. In a pot with a little water and a steamer, or in a microwave, steam the potatoes until fork-tender, about 10 minutes.

2. In a large skillet, warm the bacon fat over medium heat. Add the potatoes and sauté for a few minutes, until light brown.

3. Add the onions, curry powder, and red pepper f lakes and combine well.

4. Add the lamb and cook until the lamb is no longer pink, about 5 minutes.

5. Add the greens and cook for just a few minutes, until wilted.

6. Season to taste with salt and pepper, and garnish with the cilantro.


Curry Vegetables

What you'll need:

            1 tbsp coconut oil

            1 onion, sliced

            3 carrots or parsnips, chopped

            3 sticks of celery, chopped

            1 head of broccoli, chopped

            1 package of brown mushrooms (around 8oz./225g), chopped

            1 can of water chestnuts (227mL)

            Optional: chopped kale

            1/2 can full fat coconut milk

            1 tbsp turmeric

            1 tsp red curry powder (skip if AIP)

            1 tsp sea salt


1. Heat a large frying pan (that has a lid) on med-low heat and melt the coconut oil. Slice the onions and add them into the pan and cook until they have become soft.

2. Add in the carrots (or parsnips) and cook for an additional 10 minutes with the pan covered. Add in the celery and cook for another 5 minutes with pan covered (or until celery has softened).

3. Add in the broccoli and cook for an additional 10 minutes with the pan covered until the broccoli has become tender.

4. Remove the lid and add the chopped mushrooms and kale and cook for another few minutes with the lid off stirring frequently. Add the drained water chestnuts, coconut milk, and spices, stir in thoroughly, and simmer for another 5 minutes with the lid on. Serve hot and enjoy!