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