Whole30 Hearty Meat Curry
Warm, comforting, and brimming with robust flavors, this Whole30 Hearty Meat Curry is the ultimate one-pot meal that's both nourishing and satisfying. Perfect for those following a Whole30 lifestyle, this recipe features tender, seared beef stew meat simmered in a flavorful medley of garlic, ginger, and aromatic spices like curry powder and cinnamon. Hearty vegetables such as sweet potatoes, carrots, and bell peppers are enveloped in a creamy coconut milk and tomato base, creating a rich, velvety texture that’s both Paleo and gluten-free. It’s a true crowd-pleaser that’s slow-simmered to perfection, offering a wholesome and hearty dish that’s ideal for meal prep or a cozy dinner. Garnished with fresh cilantro and served with a squeeze of lime, this curry brings bold layers of flavor to your table, ensuring every bite feels like a warm hug.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 pounds beef stew meat, diced
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 1 14-ounce can diced tomatoes, no added sugar
- 1 14-ounce can full-fat coconut milk, unsweetened
- 3 medium carrots, peeled and chopped
- 1 large sweet potato, peeled and cubed
- 1 large red bell pepper, sliced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat coconut oil in a large pot over medium-high heat until melted and hot.
Add the diced beef stew meat in batches to avoid crowding the pot. Sear the meat until browned on all sides, about 5 minutes per batch. Remove and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add curry powder, ground cumin, ground coriander, and the cinnamon stick, stirring constantly for 30 seconds to toast the spices.
Return the beef to the pot along with the juices that have collected. Stir to coat the beef in the spices.
Pour in the diced tomatoes and coconut milk, stirring well to combine.
Add the chopped carrots, cubed sweet potato, and sliced red bell pepper. Stir them into the liquid, making sure everything is evenly distributed.
Season with sea salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
Remove the cinnamon stick and discard.
Taste and adjust seasoning if needed.
Garnish with chopped fresh cilantro and serve hot with lime wedges.
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.1 g | 395% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7280 mg | 317% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 52.6 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 6280 mg | 134% | |
*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.
