I’ve gotten stuck on vaguely Indian-spiced bowls of beef + tons of CSA veggies lately. I partially blame this place and it’s Chipotle-like bowls of meat + lettuce + toppings awesomeness.
This dish started out as a semi-sincere rip of their beef keema salad bowl, which is enchanting. And then I got to tinkering/looking into the fridge to see what CSA veggies needed eating immediately before I went to pick up the new batch.
And a new franken-bowl was born.
Gluten-free, paleo, Whole30 compliant
Indiany Beef Bowl with Zucchini, Eggplant and Leeks
1 lb. ground beef
1/2 large onion (about 1 cup diced)
1 green bell pepper
1 bunch leeks (about 2 cups sliced)
Roasted eggplant (about 1 cup “guts”)
1 medium zucchini
2 cloves garlic
1 tsp. ground cardamom
1 tsp. cumin
1 tsp. ground coriander
1 tsp. turmeric
1 Tbsp. chili powder
1 tsp. yellow mustard seeds
1 tsp. ground ginger
1 Tbsp. garam masala
Fat Of Choice
Salt & pepper
Juice of half a lime
First, prep your aromatics. Clean your leeks, halve length-wise and slice into thin moons. dice your onion. Chop the garlic.
Heat 2 Tbsp. Fat Of Choice (I used ghee) in a large skillet over medium heat. Add the aromatics and cook, stirring frequently, until the leeks have softened and the onions are translucent.
While that is cooking, grab your spices and beef.
When the aromatics are ready, add your spices + liberal pinches of salt and black pepper and stir to combine. Let cook until fragrant (about a minute).
Add the beef and cook until just browned, breaking up and stirring frequently as you go.
While the beef is working, chop the pepper, zucchini, and eggplant.
When the beef is just browned, add the veggies and stir to combine. Let cook, stirring frequently, 10 minutes or until the veggies are soft. Taste for salt & pepper and adjust as necessary. Turn the heat off and hit with the lime juice.
Serves 2 for dinner + 1 for lunch.
To make roasted eggplant: Place a large foil-lined sheet about 6 inches under your broiler. Poke your eggplant (I used skinny purple Japanese and streaky purple & white varieties) with a fork a few times and broil until blackened (5 or so minutes, depending upon the size of your eggplant). Flip and blacken until the whole thing is black and yields to a poke – you want no resistance left but not a fiery mess. Let cool and peel the burnt skin. Save for a bunch of applications.