Ingredients

• ½ small onion finely diced
• 1-2 button mushrooms chopped
• 150 g lean ground grass fed beef
• Salt and pepper to taste
• 5 kale leaves stems removed and chopped (you can sub collard or baby spinach)
• ¼ large butternut squash cooked and cooled (that’s about 1½ cup)
• ¼ cup coconut milk
• 1 tsp garam masala
• ½ tsp spicy curry
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• 1-2 tbsp organic toasted coconut shavings
• 1-2 tbsp coconut milk

Instructions

1. In a heavy skillet set over medium high heat melt a little bit of coconut oil. When oil is nice and hot, add onions, mushrooms, salt and pepper and cook until the veggies are fragrant and softened, about 2-3 minutes.
2. Add ground beef, garam masala, curry, ginger and cinnamon and continue cooking until the beef is no longer pink in colour.
3. Throw in the chopped kale and cook, stirring delicately, until the kale starts to wilt and turns a vivid dark green.
4. Stir in cooked squash and coconut milk and stir to break down the squash and incorporate the coconut milk. Continue cooking just until heated through.
5. Transfer to a bowl (it’s very important that you use a bowl here, else you would totally lose the right to call this a breakfast bowl) and garnish with a handful of toasted coconut and a few tablespoons of thick and delicious coconut milk.