Beauty & the Beef

I realize that not everyone loves curry and Indian food as much as I do. I am borderline obsessed, which is really funny considering I wouldn’t touch the stuff until about 3 years ago. While I don’t think many are obsessed in the same way I am, I do believe that one or two of you read my blog to get ideas for food you wouldn’t think of on your own. Big Eater Outside the Box!! No I’m not changing my name, but humor me and try this even if you don’t think you like curry. Because really, besides bacon, what could be better than beef?!?!

I’m especially excited about this particular dish because I’m going to keep pushing Stillman’s at the Turkey Farm on you folks until you either want to kill me or buy a CSA! *maniacal laugh maniacal laugh

1 lb grass fed ground beef
2 cups fresh okra, cut
1 can coconut milk
1 Tbsp red curry paste
1 Tbsp hot madras curry powder
Generous sprinkle cayenne pepper
Sprinkle turmeric powder
¼ onion, diced
5 cloves garlic, minced
1 large acorn squash
Olive oil

Cut squash in half, scrape out the seeds and rub inside with a bit of olive oil. Sprinkle with s&p and roast at 425 degrees for 45 minutes or until soft. Meanwhile, sauté okra in a pan over low until it is soft. DO NOT RUSH OR SKIP OVER THIS!!!! Undercooked okras is almost inedible. mix coconut milk, curry paste, curry powder, cayenne pepper and turmeric in a shallow but wide sauce pan and simmer on low for several minutes. Sauté onions and garlic for a couple minutes until soft. Then add onions and garlic to the sauce mixture. Bring to a boil and simmer for 10 minutes or until the sauce thickens. Brown the beef and strain it really well. Then put everything in the sauce pan and simmer for several minutes over medium-low heat. Spoon the squash into a bowl and smash into a … uhhh… mash? Yes, a mash. Then spoon the beef curry over the squash.


It was extraordinary. I mean really really really good. It was spicy though, so adjust accordingly to your taste. However, the squash wasn’t necessary albeit a good substitute for rice. Hope you’re ready to jump on the curry bandwagon and at the very least….Stillman’s!



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