Indian-Inspired Beef Kheema with Peas & Basmati Rice

Directions

1. Rinse the basmati rice in a colander and start cooking it with water and a pinch of salt in a small saucepan; bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed (about 15–18 minutes). Let the rice stand off the heat for 5 minutes.
2. Meanwhile, wash and dry the produce, then dice the onion and tomatoes and chop the cilantro leaves (stems discarded).
3. Heat virgin coconut oil in a skillet over medium heat.
4. Add the onion to the skillet and cook, stirring often, until softened (about 3–4 minutes).
5. Mince the ginger and garlic; combine them with curry powder in a small bowl.
6. Add the spice mixture to the onions and cook, stirring constantly, for about 1 minute.
7. Crumble in the lean ground beef and cook, breaking it up, until browned (about 2–3 minutes).
8. Add the tomato and a splash of water, season with salt, bring to a boil, then reduce to a simmer for 6–8 minutes.
9. Shave cilantro leaves from the stems; discard the stems and roughly chop the leaves.
10. Stir in the peas and half of the cilantro; cook until the peas are heated through (2–3 minutes).
11. Fluff the rice and divide it onto two plates. Top with the beef kheema, then garnish with the remaining cilantro and serve.