Paleo Gourd and Beef Curry
Get ready to savor a hearty, flavorful dish with this Paleo Gourd and Beef Curry, a perfect fusion of tender beef, velvety butternut squash, and aromatic spices. This comforting one-pot meal is simmered in rich coconut milk and spiced with curry powder, cumin, and coriander for an irresistible depth of flavor, while fresh ginger and garlic add a vibrant kick. Wholesome and gluten-free, this paleo-friendly recipe is ideal for clean eating enthusiasts, offering a balance of nourishing ingredients and bold taste. Finished with a sprinkle of fresh cilantro and a squeeze of lime for brightness, this curry is as visually stunning as it is delicious. With minimal prep and the richness of slow-simmering, it's the perfect dish to impress family and friends without the fuss. Perfect for weeknight dinners or batch cooking, this Paleo Gourd and Beef Curry exemplifies healthy comfort food at its finest!
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Recipe Information
Ingredients
- 1 pound beef chuck, cut into cubes
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 cup canned coconut milk
- 1 cup beef broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat 1 tablespoon of coconut oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the remaining coconut oil and reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and ginger to the onions, and cook for another 1-2 minutes, stirring frequently, until fragrant.
Add the curry powder, ground cumin, ground coriander, and cayenne pepper to the pot. Stir the spices into the onion mixture and cook for 1 minute to toast the spices.
Return the browned beef to the pot. Add the cubed butternut squash, coconut milk, beef broth, sea salt, and black pepper.
Stir everything well, ensuring the beef and squash are coated with the spice mixture.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 50-60 minutes, or until the beef is tender and the squash is cooked through.
Check the seasoning and adjust salt and pepper as needed.
Once the beef and squash are tender, remove from heat. Garnish with fresh cilantro and serve hot.
Serve with lime wedges on the side for an added zest when ready to eat.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 850 mg | 18% | |
*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.
