Midwestern Red Beef Rutabaga Curry
1 rutabaga, peeled and diced into 1"x 1/2" chunks
2-3 lb. thinly sliced strips of beef
1/2 onion, diced (optional)
3 cups fresh baby spinach
2+ tablespoons coconut oil, ghee, or butter (or other high heat cooking fat of your choice)
1 can coconut milk
4 tablespoons red curry paste (I used Thai Kitchen)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ginger powder (optional)
Salt, to taste
In a large pot on medium high heat, combine the cooking fat, the rutabagas, and the onions. Add the garlic powder, onion powder, and ginger powder and stir to combine. Mix in the red curry paste. Allow the rutabagas to cook for at least 15 minutes, adding cooking fat if necessary.
Toss the beef strips into the pot with the rutabaga and stir continuously as it cooks for 3-5 minutes. Just as most of the pink is gone from the beef, pour in the coconut milk and mix well. Taste the broth and salt to taste. Just before serving, throw a handful of baby spinach in each person's bowl, and ladle the curry over the spinach. (The spinach will wilt to "just right" consistency within 2 minutes.) Serve while piping hot.