Beef & Sweet Potato Coconut Curry

Ingredients

• 1 pound sirloin or boneless rib-eye steak, trimmed and cut into 1-inch pieces
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 1.25 teaspoons salt, divided
• 0.5 teaspoon ground pepper, divided
• 2 tablespoons canola oil, divided
• 1 medium red onion, chopped
• 3 cups cremini mushrooms, halved
• 1 medium sweet potato, peeled and cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 cups unsalted beef broth
• 1 (14 ounce) can coconut milk
• 4 cups packed chopped kale
• Chopped fresh cilantro & lime wedges for serving

Instructions

1. Toss beef with cumin, coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Heat 1 tablespoon oil in a large pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 3 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon oil, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add sweet potato, garlic and curry powder; cook, stirring, for 30 seconds. Add broth and scrape up any browned bits. Stir in the beef and any accumulated juices, coconut milk and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until the sweet potatoes are almost tender, about 7 minutes.
3. Stir in kale and cook until the beef and vegetables are tender, 5 to 8 minutes more. Serve with cilantro and lime wedges, if desired.