1/2 onion, diced (about 1 cup)
2 cloves garlic, minced
1 tablespoon coconut oil
1/2 teaspoon cumin seed
1/2 teaspoon mustard seed
1 teaspoon curry powder
dash ground cinnamon
1/2 pound ground beef (or bison)
1/2 teaspoon salt
10 ounces frozen, chopped spinach
1 cup chopped tomatoes (fresh or canned)
fresh cilantro to garnish
Optional: 1 cup frozen peas and carrots
Dice the onion. Melt the oil in a medium sauce pot over high heat. Add onion and brown for about a minute.
Add garlic and dry spices (except salt) and saute another minute or so until fragrant.
Add the meat and stir to crumble it up.
Squeeze most of the liquid from the spinach and add it to the meat with the salt and tomatoes. Add peas and carrots now, if using.
Cover, bring to simmer and cook 5-10 minutes. (You can simmer it longer if you like, but 10 minutes is sufficient if you’re in a hurry)
Serve with rice, bread, potatoes
For a spicy curry, add 1/4 teaspoon cayenne pepper OR 1 jalapeño, minced, sauteed with the onion