Low Carb Mince Meat Curry
Savor the rich and aromatic flavors of this **Low Carb Mince Meat Curry**, a perfect choice for anyone seeking a healthier take on comfort food without sacrificing taste. Packed with seasoned minced beef, fragrant spices like turmeric, garam masala, and cumin, and a creamy coconut milk base, this curry is as satisfying as it is wholesome. Fresh ginger, garlic, and a hint of red chili deliver a warming depth of flavor, while a generous garnish of vibrant cilantro adds a refreshing finish. Ready in just 45 minutes, this dish is not only quick and easy to prepare but also gluten-free and keto-friendly, making it an ideal option for a variety of diets. Serve it up on its own or alongside your favorite low-carb side for a meal that's as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 500 grams minced beef
- 2 tablespoons coconut oil
- 1 large onion
- 3 garlic cloves
- 1 inch fresh ginger
- 1 green bell pepper
- 1 red chili
- 200 grams tomato puree
- 150 milliliters coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Finely chop the onion, garlic, and ginger. Dice the green bell pepper and slice the red chili.
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
Increase the heat to medium-high, add the minced beef, and cook until browned, breaking it up with a wooden spoon.
Stir in the tomato puree, ground cumin, ground coriander, ground turmeric, garam masala, and chili powder. Cook for 3-4 minutes, allowing the spices to release their aromas.
Add the diced green bell pepper and sliced red chili to the pan, stirring to combine with the meat and spices.
Pour in the coconut milk, season with salt and black pepper, and bring the curry to a gentle simmer.
Reduce the heat to low and let the curry cook for 15 minutes, allowing the flavors to meld together, stirring occasionally.
After the curry has thickened, taste for seasoning and adjust the salt if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot by itself or with a low-carb side dish.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 37.2 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2095 mg | 45% | |
*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.
