Yinarr Meal Pantry

INGREDIENTS

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​2 Garlic cloves  (crushed and finely diced)​

1 Shallot Onion (diced)

1 Celery Stalk (chopped) 1 Long Thin Eggplant (diced large)

10 Cherry Tomatoes (quartered)

1 Large Sweet Potato (peeled and large diced)

3 desert spoons Thai Curry paste (Paleo friendly - see Pantry Essentials)

2 Cans Coconut Milk (Paleo friendly - see Pantry Essentials)

​Splash of Sesame Oil

​2 desert spoons of Coconut Oil

1 Pak Choy (leaves chopped)

1 Cup of Cashews​

​400 grams of Fine Sliced Grass Fed Beef

1 Cup Coriander (chopped)​

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METHOD

Fry off eggplant, onion,  garlic and cashews in medium/hot saucepan with Coconut Oil and Sesame Oil.  Reduce with water twice then add 500ml of water and cook another 5 minutes.  When onion is translucent add sweet potato, celery, shallot onion, 1/2 coriander, cherry tomatoes and Thai curry paste.  Mix well whilst cooking.  Add sliced beef and cook for a further 5 minutes.   Add coconut cream, stir through and bring to a heat just below  boiling then reduce heat to avoid boiling.  Add Pak Choy and simmer for 6 minutes.  Serve in a large bowl and garnish with coriander.