Tag Archives: patak’s

Mango & Ginger Curry Beef Roast

28 Aug

This recipe reminded me that I don’t use my slow cooker nearly enough.  The ginger combined with the curry flavor and the sweet mango are absolute comfort food, but with a twist!

Mango-Ginger-Curry-Beef-Roast


Mango & Ginger Curry Beef Roast (inspired by Just Making Noise)

  • 2 lb. chuck roast
  • 1 ripe mango, cubed +  1 ripe mango, cubed
  • 3 cloves garlic, pressed or minced
  • 1-1/2 T. apple cider vinegar
  • 1/4 c. coconut oil, melted
  • 1/2 T. sea salt, 1 t. fresh ground pepper
  • 1 onion, chopped
  • 2 T. grated ginger
  • 2 potatoes, chopped (I used sweet potato, but I would recommend a sturdier potato for this recipe!)
  • 2 T. curry paste of your choice

Combine all of the above ingredients in a Ziplock bag or a container with a lid.  Make sure the beef is completely coated on both sides with the marinade and place somewhere cool for at least 12 hours.  Place the beef in the bottom of your slow cooker.  Place the chopped onions, ginger, and potatoes on top of the beef.  Add the curry paste (I of course used Patak’s curry paste), some salt and some more pepper to the onion mixture, then combine just the vegetables on top.  Cook on low for 6-7 hours, then add in the other cubed mango and place your slow cooker to the warm setting for 1 more hour.

I ate this dish by itself, but it would be FABULOUS with some coconut rice!

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Phone Dump

28 May

I know you mostly come here for the gratuitous pictures of my dogs, so here is one that Christina caught of Mr. Perfect himself:

chief-in-the-ivy

Like a little greeting card from Dogtopia.  ♥

I rarely if ever buy my food pre-made and processed in a box, bag, or carton.  HOWEVER, about once a year I get a serious jonesin’ for Kashi’s frozen Mayan Harvest Bake.  Everything about it is just tasty and delicious – plantains, sweet potatoes, black beans, and kale in this smoky ancho chili sauce a over pilaf/amaranth/polenta medley.  Bomb.com

kashi-mayan-harvest-bake

I’ve also been diving into ethnic food lately and I’m determined to try different Indian flavors to decide which ones I like the best.  I know next to nothing about Indian cuisine, but I love flavors like cumin, coriander, tumeric, curry, etc.  The last few times I’ve been to the grocery store, I make sure to grab a different simmer sauce to test out.  I figure if I like it even a little bit, I can hunt around for a recipe to duplicate at home.  Last night was Chicken Vindaloo over Coconut Rice – I was really happy with the heat in this one!  It had smoky undertones and it was spicy!  It has a pretty big kick, but it didn’t last long enough that you felt like you were suffering through the spice.  It kind of overpowered my precious coconut rice, so I won’t be using that combo again!  The texture of the simmer sauce was a bit gritty, I don’t know if that’s normal or not.  Anyone out there with more Indian experience let me know your thoughts/suggestions, I want more more more!!!

pataks-vindaloo-simmer-sauce

I feel weird saying this, but I’ve actually been enjoying some of the HIIT/Tabata work I’ve been doing!  Here is the circuit I’ve been doing lately:

may-tabata-hiit-set

I am going to have to do 2x more than I’ve been doing if I’m going to work off all that simmer sauce! 😉  I regret nothing!!

Oh and hi from us!

bea-arthur-van-selfie

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