Whole30 Gourd and Beef Curry
Dive into a comforting bowl of Whole30 Gourd and Beef Curry, a rich and vibrant dish bursting with aromatic spices and wholesome ingredients. This paleo-friendly recipe features tender beef chuck simmered with your gourd of choice, such as velvety butternut squash or nutty kabocha, in a creamy coconut milk base infused with ginger, garlic, and a medley of warming curry spices. Fresh spinach adds a pop of vibrant color and nutrients, while a hint of lime juice and chopped cilantro brighten each bite. Perfect for meal prep or family dinners, this hearty one-pot curry is all about bold flavors and clean eating. Ready in just over an hour, it’s a simple yet satisfying way to stay on track with your Whole30 goals. Keywords: Whole30 curry, beef curry, gourd recipe, paleo curry, healthy one-pot meal.
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Recipe Information
Ingredients
- 1 lb beef chuck
- 1 medium butternut squash or kabocha (gourd of choice)
- 2 tbsp coconut oil
- 1 large onion, finely chopped
- 1 tbsp fresh ginger, minced
- 4 cloves garlic cloves, minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp coriander powder
- 0.5 tsp turmeric powder
- 1 can (14 oz) coconut milk (compliant with Whole30)
- 1 cup chicken broth
- 2 cups fresh spinach
- 0.25 cup fresh cilantro, chopped
- 1 lime lime, juiced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp optional red chili flakes
Instructions
Begin by prepping the gourd: peel the butternut squash or kabocha, remove the seeds, and cut into 1-inch cubes. Set aside.
Cut the beef chuck into bite-sized pieces, trimming away any excess fat.
In a large pot or Dutch oven, heat the coconut oil over medium-high heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced ginger and garlic, continue to sauté for another minute until fragrant.
Stir in the curry powder, cumin, coriander, turmeric, salt, and black pepper, cooking for an additional 30 seconds to toast the spices.
Add the beef pieces to the pot, searing on all sides until lightly browned, about 5 minutes.
Pour in the coconut milk and chicken broth, stirring to combine and scraping any bits from the bottom of the pot.
Add the cubed gourd to the pot, stirring to coat in the spices and liquid.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let cook for approximately 35-40 minutes, or until the beef is tender and the gourd is soft.
Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Squeeze the juice of one lime over the curry and stir in the chopped cilantro.
Taste and adjust seasoning, adding more salt or pepper if desired, and red chili flakes if you want extra heat.
Serve the curry warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 8893 mg | 387% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 39.6 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 734 mg | 56% | |
| Iron | 49.9 mg | 277% | |
| Potassium | 6059 mg | 129% | |
*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.
