Curried Beef over Turmeric “Rice” with Cilantro Mint Chutney

For the beef: Heat the oil in a large pan over medium high heat. Add the onion and cook until soft and translucent, about 5-10 minutes. Add the garlic and cook for another minute, until fragrant. Transfer half of this onion/garlic mixture to a small pot and set the small pot aside.

Add the ginger and garam masala to the pan with the remaining onion mixture and cook for another minutes, until fragrant. Add the beef and cook, stirring with a wooden spoon or spatula to break the meat up into small pieces. Cook until little liquid remains and the meat is cooked through, about 10 minutes. Set aside.

While the beef is cooking, prepare the “rice.” Add the chicken stock and bay leaf to the pot and bring to a rapid boil. Reduce until there are only a couple of tablespoons of liquid left. Add the kelp noodle rice and stir to combine and cook until little to no liquid is left.

For the chutney, combine all ingredients in a blender and process until completely smooth. You may need to add a couple tablespoons of water to get everything to blend. If you would like it thicker, add a small pinch of xanthan gum to the blender.

Serve the beef atop the “rice” and drizzle with a bit of the chutney.