Whole30 Beef Madras Curry
Transform your weeknight dinner routine with this flavorful and hearty Whole30 Beef Madras Curry. Packed with tender, slow-simmered beef chuck and bold spices like madras curry powder, cumin, and turmeric, this dish delivers authentic Indian-inspired warmth without compromising on clean eating principles. Coconut milk adds luscious creaminess, while fresh ginger and garlic provide an irresistible depth of flavor. Perfectly suited for a Whole30 diet, this curry is entirely dairy-free, gluten-free, and paleo-friendly. Serve it over riced cauliflower or pair it with a crisp green salad for a nutritious, satisfying meal that's ready in just over an hour. Whether you're embracing a healthier lifestyle or simply craving a bold and comforting curry, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup crushed tomatoes
- 1 can (14 ounces) full-fat coconut milk
- 3 tablespoons madras curry powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper (optional for extra heat)
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the beef cubes in batches and brown them on all sides. Remove the beef with a slotted spoon and set aside.
In the same pot, add the remaining tablespoon of coconut oil. Once hot, add the chopped onion and sauté for 5-7 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the madras curry powder, coriander, cumin, turmeric, cayenne pepper if using, salt, and black pepper. Sauté the spices with the onion mixture for 2-3 minutes.
Return the browned beef to the pot and stir well, coating the beef in the spice mixture.
Pour in the crushed tomatoes and coconut milk. Stir to combine, scraping up any brown bits from the bottom of the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the curry cook for approximately 1 hour or until the beef is tender, stirring occasionally.
Taste and adjust the seasoning with more salt or pepper if needed.
Garnish with fresh chopped cilantro before serving. Enjoy with riced cauliflower or a simple green salad to keep it Whole30 compliant.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.4 g | 347% | |
| Saturated Fat | 166.4 g | 832% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 28.2 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 4164 mg | 89% | |
*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.
