Liver Curry

1 lb of beef liver
1 large onion, sliced
2 cups finely chopped kale (no stems)
1 can of coconut milk
1 can paddy straw mushrooms
3-4 tbsp tomato paste
1 8oz package snap peas
4 tbsp curry powder
2 tbsp paprika

In a large pan, saute onion in as little oil as possible until half-cooked. Pour over coconut milk and let heat up. Stir in tomato paste (if desired). Add snap peas and cook until tender-crisp. Add kale and spices. Slice or chop liver into smaller than bite-size pieces and add to mixture. Cook until liver is just barely cooked, still tender. Salt and pepper to taste. Makes 4 servings.

Number of Servings: 1

Recipe submitted by SparkPeople user CELASTRUS.