- 1.5lbs organic ground beef
- 5lb ground pork
- 1 large butternut squash, cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 1 (14) oz can tomatoes, diced
- 1 (14) oz can tomato sauce
- 1 cup chicken or beef stock
- 1/2 cup canned coconut milk
- 3 tablespoon coconut butter or coconut concentrate
Spice Mixture
- 3 tablespoons curry powder
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons cinnamon
- 2 teaspoons cocoa powder
- 2 teaspoons garam masala
- 1 teaspoon ground cloves
- salt and pepper, to taste
Preparation
Heat up a large pot over medium-high heat with a tablespoon of some kind of fat. Add the beef and ground pork and let it brown. Cook for about 5-8 minutes.
While the meat is cooking, chop all your veggies and squash. I just cut my squash in random slices then chopped them. Easy peasy.
Once meat is cooked, remove with a slotted spoon and set aside in a bowl.
Cook for about 5 minutes.
Now add your chicken stock, tomato sauce, diced tomatoes, and coconut milk to the pot. Mix together. Cover and cook until butternut squash is tender.
Add spices and beef/pork back to the pot. Stir to combine. Last, add coconut butter and mix thoroughly.
Decrease heat and let simmer to let all the flavors combine.
Then consume.
