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
jalapeño or 2 serrano chili peppers, diced (optional)
-
14
ounce
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
-
salt and pepper
to taste
-
1 ½
pounds
zucchini, spiralized into zoodles
-
salt and pepper
to taste
Instructions
- Brown the beef in a dutch oven or large frying pan with oil until one side is nicely browned, then remove it to a bowl.
- Prepare the vegetables by placing the butternut squash, cauliflower, and green beans in a microwaveable bowl.
- Spiral cut the zucchini and set it aside in the refrigerator.
- In the same pan, cook the onions until translucent, then add garlic, ginger, and optional peppers, cooking until softened.
- Add the spices, coconut milk, and tomato paste, stirring to combine and scraping up any browned bits from the pan.
- Return the beef to the pot, add beef broth, and bring to a simmer. If cooking the veggies with the curry, add them now.
- Cover and simmer until the meat is tender, about 1 ½ to 2 hours. If adding veggies later, steam them separately and add at the end.
- Finish with cilantro and lemon juice, adjusting salt and pepper to taste.
- Serve the curry over the 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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