Makes 4 servings; each approximately 411 calories, 9.3 grams fat, 42 grams carbs, .5 grams fiber, 34 grams protein; 10 WW Points+ for ¼ of meat mixture and ¾ cup basmati rice
1 lb lean ground bison
1 TBSP garlic chili sauce
¼ cup, shallots chopped
2 TBSP sliced peeled ginger
1 tsp cinnamon
3 cloves garlic, chopped
1 tsp ground turmeric
1 tsp salt
3 whole cloves
1 Serrano chili, half of seeds removed, chopped
8 ounces light coconut milk, divided
Zest of 1 lime
Juice of ½ lime
Lime slices for serving
1/3 cup sweet flaked coconut
4 TBSP low fat sour cream
3 cups cooked basmati rice
Cook bison over medium high heat, drain and reserve.
While bison cooks, combine 2 TBSP coconut milk, chili sauce, shallots, ginger, cinnamon, garlic, turmeric, salt, cloves, and chili in food processor and pulse until well combined (curry sauce).
Combine coconut and 2 TBSP coconut milk and reserve.
Heat curry sauce over medium heat until gently bubbling and add lime zest, lime juice, remainder of coconut milk and bison. Simmer for 10 minutes and then stir in coconut mixture.
Serve over rice with TBSP of low fat sour cream and slice of lime.
Adapted from Beef Rendang recipe