Low Carb Classic Meat Curry
Indulge in the rich and aromatic flavors of this Low Carb Classic Meat Curry, a hearty dish that brings the essence of traditional Indian cuisine to your kitchen while keeping it low in carbs. Perfectly tender pieces of beef, chicken, or lamb are simmered in a fragrant blend of cumin, coriander, turmeric, and garam masala, creating a deeply spiced, creamy curry. The addition of coconut milk provides a luscious texture that complements the bold flavors, while fresh ginger and garlic add a zingy kick. This easy-to-make recipe is ideal for a keto-friendly meal, taking just 15 minutes to prep and 45 minutes to cook. Serve it over cauliflower rice or enjoy it on its own for a satisfying, guilt-free dinner that’s packed with flavor. Designed to be both comforting and nourishing, this gluten-free, dairy-free dish will become a staple in your home.
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Recipe Information
Ingredients
- 500 grams Boneless meat (beef, chicken, or lamb)
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 large Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 large Tomato, chopped
- 200 ml Coconut milk
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 100 ml Water
Instructions
Begin by washing the meat thoroughly. Pat it dry with paper towels and cut it into bite-sized pieces.
In a large pot or deep skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onion and sauté for another 2 minutes until fragrant.
Introduce the chopped tomato to the mixture and cook, stirring occasionally, until it breaks down and forms a thick paste, approximately 5-7 minutes.
Incorporate the cumin powder, coriander powder, turmeric powder, and red chili powder into the mixture. Stir well to combine the spices with the tomato and onion base.
Add the meat pieces to the pot, ensuring they are well coated with the spice mixture. Cook the meat until it is browned on all sides, about 5-10 minutes.
Pour in the coconut milk and water, stirring to mix everything thoroughly. Bring the curry to a gentle simmer.
Reduce the heat to low, cover the pot, and allow the curry to simmer for about 30 minutes or until the meat is tender. Stir occasionally to prevent sticking.
As the curry nears completion, sprinkle in the garam masala, salt, and black pepper. Mix well and let it cook for another 5 minutes.
Once cooked, remove the curry from the heat and garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 25.5 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2577 mg | 55% | |
*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.
