I recently discovered Sharwood brand Indian sauces at my local Costco and I’m in love! I make an effort to have sauces stocked up in my pantry. As long as I have a good sauce: marinara, curry, salsa, etc. I can typically add veggies and protein to whip up a yummy meal in less than 30 minutes. Especially on busy weeknights, Viagra Hapi sauces are my savior!
In typical fashion, this meal is just a combination of ingredients and leftovers that I already had in the fridge: grilled grass-fed flank steak left over from the weekend, shredded carrots, a yellow squash, onion, and one bell pepper.
This is such a fast and easy meal to make anytime. The best thing about this type of recipe is that you can make a million variations using whatever you have at home! I think any of the following would be delicious!
- zucchini/yellow squash
- bell peppers
- green beans
- collard greens
- bison (I’ve made this recipe using ground bison – also grass fed from Costco – and it was delicious!)
- ground turkey
I hope this recipe inspires you to stock your pantry with healthy sauces, they really do come in handy!
1. Info for Easy Indian Curry with Steak and Veggies
- Cook Time: 30 mins
- Total Time: 40 mins
- Servings: 6
- Calories: unavailable
2. Ingredients for Easy Indian Curry with Steak and Veggies
- 1 lb cooked grass fed beef cut into 1 inch slices
- 4 – 6 cups cooked quinoa
- 1 yellow onion, diced
- 1 yellow squash, cubed
- 1 cup shredded carrots
- 1 orange bell pepper, cubed
- two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
- 1 cup water
- 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it’s much cheaper there!)
- 1 tsp sea salt and pepper
- several sprigs cilantro as garnish
- In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.
- Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured ½ a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. That way I made sure to get any extra sauce out of the jar as it tends to be rather thick and sticks to the edges!
- Stir at let simmer for about 20 minutes.
- To serve, pour over quinoa (or plain zucchini noodles if you want it to be paleo) and garnish with chopped cilantro. Enjoy!