dinner

Beef Kulma Halal with Sweet Potato and Coconut Milk

Name: Beef Kulma Halal with Sweet Potato and Coconut Milk
Ingredients: 180 g Lean Beef, cubed (simulated by Turkey breast for lean macro profile); 300 g Sweet potato, cubed; 100 ml Coconut milk (canned, light); 200 g Broccoli, florets; 3 g Olive oil; 10 g Aromatics (Onion, Garlic, Ginger, Chili, Spices)

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Lean Beef, cubed (simulated by Turkey breast for lean macro profile)180 g

Sweet potato, cubed300 g

Coconut milk (canned, light)100 ml

Broccoli, florets200 g

Olive oil3 g

Aromatics (Onion, Garlic, Ginger, Chili, Spices)10 g

Instructions

In a heavy-bottomed pot, heat the olive oil over medium heat. Sauté minced garlic, shallots, and ginger until fragrant and golden.

Add the cubed turkey (beef substitute) and sear until lightly browned on all sides.

Pour in a splash of water and the coconut milk. Stir in traditional spices like turmeric, chili, and a hint of cinnamon. Bring to a gentle simmer.

Add the cubed sweet potatoes, cover, and braise for 20 minutes until the potatoes are fork-tender and the sauce has thickened.

Fold in the broccoli florets for the final 5 minutes of cooking to keep them bright green and crisp-tender.

Adjust seasoning with a pinch of sea salt and a squeeze of fresh lime juice to cut through the richness of the coconut milk.

Serve hot in a shallow bowl, ensuring the sauce coats everything, and garnish with thin strips of chili and fresh cilantro.