Low Carb Potato and Beef Curry
Delightfully rich and packed with bold flavors, this Low Carb Potato and Beef Curry is a wholesome twist on the classic comfort dish. Featuring tender cubes of beef chuck roast simmered in a fragrant blend of curry powder, cumin, coriander, and creamy coconut milk, this hearty recipe replaces traditional potatoes with cauliflower florets cut to mimic the texture of potatoes—keeping it perfectly low-carb without sacrificing satisfaction. Fresh ginger, garlic, and diced onions provide a robust aromatic base, while a dash of optional red chili flakes gives it a spicy kick for those who crave heat. Finished with a sprinkle of fresh cilantro for an herbaceous touch, this one-pot wonder is ideal for a cozy family dinner and pairs beautifully with cauliflower rice or your favorite keto-friendly sides. With just 15 minutes of prep and easy stovetop cooking, it’s a flavorful, healthy meal that’s both comforting and guilt-free. Perfect for anyone seeking a low-carb curry recipe or a satisfying gluten-free meal option!
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Recipe Information
Ingredients
- 1 lb Beef chuck roast
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tbsp Ginger, freshly grated
- 2 cups Cauliflower florets, cut into 'potato' pieces
- 1 cup Coconut milk, canned
- 1 cup Beef broth
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro, chopped
- 0.25 tsp Red chili flakes (optional)
Instructions
Cut the beef chuck roast into 1-inch cubes and set aside.
Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef and set aside.
In the same pot, add a bit more olive oil if needed, and saute the diced onion until translucent, about 5 minutes.
Add the minced garlic and freshly grated ginger to the onions and saute for another 1-2 minutes until fragrant.
Add the browned beef back into the pot, along with the curry powder, ground cumin, ground coriander, salt, black pepper, and optional red chili flakes. Stir well to coat the beef with the spices.
Pour in the coconut milk and beef broth, stirring to combine the flavors.
Add the cauliflower florets to the pot, resembling 'potato' pieces, and bring the mixture to a simmer.
Lower the heat, cover the pot, and let the curry simmer for about 40 minutes, or until the beef is tender and the flavors have melded together.
Check occasionally and stir, and if the curry is too thick, add a bit more beef broth or water.
Once the beef is tender and the cauliflower is cooked, remove from heat and stir in chopped cilantro.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7809 mg | 340% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 21.3 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 3807 mg | 81% | |
*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.
