Need an easy weeknight meal for one? Take a lesson from Chef Derrell Smith and repurpose your leftovers into a flavorful curry.Watch the new season of Mad Good Food LIVE for FREE every Thursday at 8:30p. Go to https://www.tastemade.com/live/ or sign up for Tastemade+ and watch all episodes, anytime, anywhere, available in all app stores.Solo Meal #1 - Based on Leftovers from Episode One (available here - https://youtu.be/9mORzA0-hN4 )Ingredients:1 large Carrot medium diced1 Potato (Yukon or Russet) diced 1⁄2 white onion diced2tbsp of Coconut oil1 cup of Coconut Milk1tsp of lime juice1tbsp of Curry Powder1tbsp of Turmeric1 tsp of Ginger Powder2 sprigs of Fresh Thyme1tsp Sambal1 Green onion & Cilantro bunch coarsely choppedSalt & Pepper to taste2 cups of Leftover Couscous2tbsp of unsalted butter1⁄4 cup or a small bunch of Haricot Vert 1 clove of garlic minced1 tbsp of olive oilKosher salt & Pepper to tasteKosher salt and fresh cracked pepperSteps:1. In a saute pan bring to medium heat coconut oil and saute, onions, potatoes, and carrots for 15 mins.2. Add dry seasonings, thyme and coconut milk, salt, lime, sambal, and shredded lamb shank simmer for 35mins, until carrots and potatoes are completely tender.3. Note: Add 1⁄2 a cup of water at a time as the sauce reduces.4. Add additional lime juice and sambal to taste, remove from heat and finish with green5. onion and cilantro.6. While the curry is simmering, heat butter in a saute pan, add couscous and stir fry until7. crispy season with salt & pepper to taste.8. In a saute pan add olive oil and minced garlic, allow to cook for just 1-2 mins.9. Add haricot vert and cook until desired tenderness approx. 10-15mins. Serve alongside Lamb Curry w/ rice._______________________________________________________Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM
