Curried Meat Stew | localcracker

Any Meat Curry Stew

Any number of Sweet Potatoes (boiled OR roasted, leftover is fine) Pureed with or without skins
Broth/Water
3 tablespoons Coconut Oil OR Butter
1/2-1 Full head Cauliflower, Separated into florets
1 small can Tomato Paste
Pre cooked Meat, Chopped or pulled
Greens, Chopped (Optional)
3-6 Cloves Garlic
1 chunk fresh Ginger Root (or 2-3 teaspoons Ground Ginger)
2-3 teaspoons Curry Powder
1/4 teaspoon Cloves (or Clove Powder)
1 teaspoon Cumin Seeds (or Cumin Powder)
1 teaspoon Mustard Seeds (or Mustard Powder)
1 dried or fresh Spicy Pepper of Choice (Optional)
Coconut or other Milk of choice
Salt & Pepper, to taste

Place all spices (including salt and pepper), pepper (if using), tomato paste, all seeds, garlic, and ginger into a blender, grinder, or other food processor. Grind until you have a nice paste.
In your skillet, oven proof pot or stock pot, place the butter or coconut oil and heat on medium until slightly bubbly, add curry paste and saute until quite fragrant.
Add the greens (if using) and cauliflower in the butter or coconut oil until soft.
If you want to use a crockpot at this point place sauteed veggies into it and add meat and sweet potatoes, stir well. If you are using a dutch oven or stock pot add them as well.
Combine about 2 cups of milk of choice and 2-4 cups broth and/or water and then pour over all.
Mix well, if the liquid doesn't cover the solids very well then, add either more broth or water or milk or some combination of the three.
Taste and add salt and any other spices that might be necessary.
If you are using a crock pot place on high for 4-5 hours or low for 6-8 hours. Serve. If using stock pot or dutch oven bring to a boil and then reduce heat to low for 3-6 hours. If you want to use your oven instead of the stove (dutch oven only), place the dutch oven in the oven at 225 for 3-6 hours. Serve.