This dish doubles or triples easily. Keep it warm in a slow cooker if serving to a large group later.
1 pound ground meat (beef, lamb, pork, chicken or turkey)
1 tablespoon fresh, minced ginger
8 ounces spinach or baby spinach (fresh or frozen)
2 large carrots or parsnips (grated)
1 can water chestnuts (optional, adds more carbs but also a nice crunch)
Other nice spices to include are cumin and coriander if you are doing seed-based spices. For a vegan/vegetarian version, substitute cooked lentils or beans for the meat.
Lightly brown the meat (does not need to cook all the way) and remove with a slotted spoon or spatula, leaving fat and juices in pan. Add ginger and turmeric to pan and saute over medium heat until fragrant. (If you've used a very lean meat like ground chicken you made need to add 1-2 tablespoons of coconut oil before adding turmeric/ginger.)
Add meat back to pan with remaining spices and stir. Add carrots/parsnips and spinach (and water chestnuts if using) and saute over medium heat, adjusting seasoning as needed, until everything is cooked to your liking and flavors are blended.
You can add fresh herbs, especially mint, and/or a splash of citrus just before serving to brighten the dish. (Recipe♦176)