Paleo Potato and Beef Curry
Experience the ultimate comfort food with this Paleo Potato and Beef Curry, a hearty and nourishing dish that harmonizes bold spices and wholesome ingredients. Simmered to perfection, tender chunks of beef stew meat and creamy white potatoes soak up layers of flavor from fragrant garlic, ginger, and a robust blend of curry powder, cumin, and turmeric. Coconut milk adds a luscious, dairy-free richness, while a splash of lime juice and vibrant cilantro provide a fresh, zesty finish. Perfect for paleo enthusiasts or anyone seeking a satisfying, gluten-free meal, this curry is ideal for a cozy dinner and pairs beautifully with cauliflower rice or fresh greens. Ready in just over an hour, this one-pot wonder is a deliciously versatile dish guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 pound Beef stew meat, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 medium Carrot, sliced
- 2 large White potatoes, peeled and cubed
- 2 tablespoons Tomato paste
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 unit Cinnamon stick
- 2 cups Beef broth
- 1 cup Coconut milk
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
Season the beef with salt and black pepper. Add the beef to the pot and brown on all sides, about 5 minutes.
Remove the beef from the pot and set aside.
In the same pot, add the diced onion, and sauté until golden, about 5 minutes.
Stir in the garlic, ginger, and carrots, and cook for another 2 minutes until fragrant.
Add the tomato paste, curry powder, cumin, turmeric, and cinnamon stick, cooking for 1 minute to release the flavors.
Return the beef to the pot along with the cubed potatoes, stirring to coat in the aromatic mixture.
Pour in the beef broth and coconut milk. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer covered for about 60-75 minutes, or until the beef is tender and the potatoes are cooked through.
Remove the cinnamon stick and discard.
Stir in the lime juice and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh cilantro and serve hot.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 8665 mg | 377% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 36.7 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4532 mg | 96% | |
*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.
