Keto Classic Meat Curry
Indulge in the rich flavors of this Keto Classic Meat Curry, a low-carb twist on a beloved comfort food favorite. Perfectly seasoned with fragrant spices like garam masala, cumin, and turmeric, this hearty dish features tender, succulent pieces of beef or lamb simmered in a luscious coconut milk base. The addition of garlic, ginger, and a hint of red chili powder creates a perfectly balanced curry that's both warming and satisfying. Ideal for keto enthusiasts, this recipe swaps traditional carb-heavy thickeners with wholesome ingredients, while still delivering a deliciously creamy and aromatic curry. Ready in under an hour and garnished with a touch of fresh cilantro, it’s the ultimate one-pot meal to serve over cauliflower rice or enjoy on its own. Whether for a weeknight dinner or a special occasion, this keto-friendly meat curry will quickly become a household favorite.
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Recipe Information
Ingredients
- 500 grams Beef or Lamb, diced
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Tomato, chopped
- 200 milliliters Coconut milk
- 250 milliliters Water
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cook for another minute until fragrant.
Add the diced beef or lamb to the pot, browning them for about 6-8 minutes.
Stir in the chopped tomato and cook for about 2 minutes until slightly softened.
Add the cumin, coriander, turmeric, garam masala, red chili powder, salt, and black pepper. Mix well to coat the meat with the spices.
Pour in the coconut milk and water, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and let the curry simmer for about 30 minutes, or until the meat is tender.
Stir occasionally to ensure the curry does not stick to the bottom of the pot.
Adjust the seasoning if necessary and turn off the heat.
Garnish with freshly chopped cilantro before serving hot.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 24.0 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2422 mg | 52% | |
*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.
