Savory Ground Beef and Sweet Pea Curry with Coconut Rice

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in 1 medium onion, finely chopped, and cook until translucent, about 3-4 minutes. Add 2 cloves of garlic, minced, and 1 tablespoon of fresh ginger, grated, and sauté for another minute until fragrant.

Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of cayenne pepper, stirring to coat the beef and onions evenly.

Pour in 1 can (14 ounces) of coconut milk and 1 cup of frozen sweet peas, stirring to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.

Meanwhile, prepare the coconut rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Fluff the rice with a fork and season with a pinch of salt. To serve, spoon the coconut rice onto plates and ladle the savory ground beef and sweet pea curry over the top.

Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.