Low Carb Beef Curry Rice
Indulge in the comforting flavors of this Low Carb Beef Curry Rice, a hearty and keto-friendly twist on a classic comfort food. Tender chunks of beef are simmered to perfection in a rich and aromatic coconut curry sauce, infused with warming spices like curry powder, cumin, and coriander. Served over a fluffy bed of cauliflower rice, this dish offers all the satisfaction of traditional curry rice without the carb overload. Simple ingredients like coconut milk, garlic, and ginger bring bold, creamy depth, while fresh cilantro and lime wedges add a refreshing finishing touch. Ready in just about an hour, it’s a perfect weeknight meal that’s as healthy as it is delicious. Whether you're following a low-carb diet or simply craving something wholesome and flavorful, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 500 grams Beef chuck, cut into cubes
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 400 milliliters Canned coconut milk
- 250 milliliters Beef broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Cauliflower head
- 2 tablespoons Cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
In the same pot, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger to the onions and sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, and ground coriander, cooking for 1 minute to enhance the flavors.
Return the browned beef to the pot. Pour in the coconut milk and beef broth, stirring to combine.
Season the mixture with salt and black pepper. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the beef is tender.
While the curry is simmering, cut the cauliflower head into florets and pulse them in a food processor until they resemble rice grains.
Heat a non-stick skillet over medium heat and add the cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Serve the beef curry over a bed of cauliflower rice. Garnish with chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 149.2 g | 746% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 7842 mg | 341% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 35.0 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 4584 mg | 98% | |
*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.
