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+Ingredients:
+
+
+1 pound ground beef (85/15 recommended)
+1 teaspoon coconut oil
+1/2 yellow onion, diced
+1/2 teaspoon minced ginger
+2 cloves garlic, minced
+1 medium-sized jalapeño or serrano, minced (if you are sensitive to spicy foods, cut out and discard the seeds, then wash your hands and knife thoroughly)
+1 sixteen-ounce can of crushed tomatoes
+1/2 cup full fat canned coconut milk
+1 teaspoon curry powder
+1/2 teaspoon turmeric
+1/8 teaspoon cayenne (optional--adds spice)
+Dash of salt & pepper
+To serve: rice or cauliflower rice
+Garnish: Minced cilantro
+
+Directions:
+Heat coconut oil in a 10 or 12 inch skillet over medium heat until oil glistens.
+Add onion, garlic, ginger and jalapeño to skillet and reduce heat to medium-low. Sauté until onions are translucent.
+Add beef, and use a wooden spatula to break meat up into grounds. Cook until browned.
+Add tomatoes, coconut milk, curry powder, turmeric, cayenne, and a dash each of salt & pepper. Stir, and bring to a simmer for 5 minutes.
+Serve hot over rice or cauliflower rice, and garnish with cilantro
+\ No newline at end of file