Satay style mince with tamari and tahini

Serves 4 but if you add more veg you can get 6 serves

This has similar flavours to a satay curry- this is a nut free version. You can also add chilli to this.  Add the chilli same time as when you blitz the turmeric. 

Lots of anti inflammatory ingredients in here! Great dish to get more coconut in your diet.

You can make this vegetarian by changing the mince for 2 x 400g cans rinsed and drained chickpeas.

Ingredients

500g beef mince, you can use any mince

½ brown onion

1 man sized thumb piece of ginger and turmeric

5 cloves garlic

2 tbsp tamari or coconut aminos

2 tbsp tahini

400ml ayam can of coconut cream

1 bunch bok choy, washed and chopped

1 large red capsicum, diced

3 carrots, small dice

You can use whatever veg you like here- this is an example. 

Method

In a food processor blitz your turmeric, garlic and ginger until minced. You can do this my hand if you want.

In a large pan or wok brown your mince, carrot and turmeric mix, stir fry for 3-4 minutes. Then add your tahini, tamari, coconut cream, and capsicum. You will probably need to add ½ can water approx. Simmer covered if you can for 20 minutes or so until the carrot is tender, stir a couple of times, it should be nice and thick. If you don’t have a lid you will need to add more water due to evaporation. Add in your bokchoy and cook a further 1-2 minutes until wilted. Season with salt.