Low Carb Beef Curry Stew with Winter Vegetables
Ingredients
The Beef Curry
-
1 ½
pounds
beef stew meat
-
2
cloves
medium garlic, sliced
-
4
ounces
onion
-
1
tablespoon
fresh ginger, minced
-
1
tablespoon
pure chili powder
-
1
tablespoon
ground coriander
-
2
teaspoons
ground cumin
-
⅛
teaspoon
ground cardamom
-
1
teaspoon
salt
-
¼
teaspoon
pepper
-
1
large
jalapeno or 2 serrano chili peppers, diced (optional)
-
14
ounces
can full fat coconut milk
-
1
cup
beef bouillon broth
-
1
tablespoon
tomato paste
The Vegetables
-
4
ounces
butternut squash, peeled and cubed
-
4
ounces
green beans, trimmed and cut
-
4
ounces
cauliflower, cut into bite-sized pieces
-
½
cup
cilantro, chopped
-
1
tablespoon
lemon juice
-
1 ½
pounds
zucchini, spiralized into zoodles
Instructions
- 1. Brown the beef in a dutch oven or large frying pan over medium-high heat, adding oil as needed.
- 2. Remove the browned beef to a bowl.
- 3. Prepare the vegetables by placing the squash, cauliflower, and green beans in a microwaveable bowl.
- 4. Spiral cut the zucchini and refrigerate.
- 5. In the same pan, add more oil and cook the onions until translucent, then add garlic, ginger, and optional peppers.
- 6. Add spices and heat until aromatic, then stir in coconut milk and tomato paste.
- 7. Return the beef to the pot, add beef broth, and simmer covered until the meat is tender (1 ½ - 2 hours).
- 8. If cooking the vegetables separately, steam them when the beef is tender and then stir them into the curry.
- 9. Add cilantro and lemon juice, adjust seasoning, and serve over zoodles.
Nutrition Facts (estimated)
Servings
6
Calories
407
Total fat
29g
Total carbohydrates
12g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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