Keto Beef Madras Curry
Indulge in the rich, aromatic experience of Keto Beef Madras Curry, a low-carb twist on the classic Indian-inspired dish. Tender cubes of beef chuck roast are simmered to perfection in a luscious, spice-infused coconut milk sauce featuring bold Madras curry powder, earthy cumin, and fragrant coriander. This keto-friendly recipe swaps traditional carb-heavy sides for wholesome, flavorful options like cauliflower rice or keto naan, making it perfect for those following a ketogenic lifestyle. With a hint of fresh ginger, a touch of optional heat from red chili powder, and a zesty garnish of cilantro and lime wedges, this dish balances warming spices with vibrant flavors. Ready in just over two hours, this hearty curry is ideal for meal prepping or an impressive dinner party centerpiece. Keywords: keto beef curry, low-carb curry recipe, Indian-inspired keto recipe.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons coconut oil
- 1 whole, finely chopped medium onion
- 4 whole, minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons tomato paste
- 1 13.5 oz can cans of full-fat coconut milk
- 1 cup beef broth
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon (optional, adjust for spice preference) red chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 whole for serving (optional) lime wedges
Instructions
Cut the beef chuck roast into 1-inch cubes. Set aside.
In a large pot or Dutch oven, heat the coconut oil over medium-high heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Lower the heat to medium, then add the Madras curry powder, ground cumin, ground coriander, ground turmeric, and red chili powder. Stir well and let the spices toast for about 1 minute.
Pour in the beef broth, scraping any browned bits from the bottom of the pot.
Stir in the coconut milk, and bring the mixture to a simmer.
Add the cubed beef to the pot, ensuring all pieces are submerged in the sauce.
Cover the pot with a lid and reduce the heat to a low simmer. Let it cook for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
Season with salt and black pepper to taste.
Garnish with fresh cilantro before serving.
Serve hot with a side of lime wedges, cauliflower rice, or keto-friendly naan.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
