[Ingredients]
1 sweet potato, sliced
1 bunch of rainbow carrots, sliced
Ground cinnamon
Garlic salt
Black pepper
1 1/2 pounds lean ground beef
2 cloves of garlic, diced
Olive oil
1tbsp thai red curry paste
1tbsp tamari/soy sauce
1tsp fish sauce
1/4 cup spring onions, thinly sliced + extra for garnishing
6oz white mushrooms, diced
Butterhead lettuce, clean and dry leaves
[Steps]
Preheat oven 190degC. Line a baking tray with parchment paper.
Toss sweet potato and carrots in olive oil, cinnamon, salt and pepper. Spread them on the baking tray in a single layer. Roast for 35-40mins until soft and slightly browned. Allow to cool.
Brown beef and garlic over medium-high heat. As meat cooks, add in curry paste, tamari/soy sauce and fish sauce. At the last few mins of cooking time, add in mushrooms and spring onions.
Blend in 1 cup of potato-carrot mixture into beef. Spoon mixture into lettuce leaves and served topped with spring onions.
Adapted from Family Fresh Cooking