Whole30 Potato and Beef Curry
Savor the warm, comforting flavors of this Whole30 Potato and Beef Curry, a hearty one-pot dish brimming with bold spices and nourishing ingredients. Perfect for those following a Whole30 diet or seeking a gluten-free and dairy-free option, this recipe combines tender beef stew meat, creamy coconut milk, fragrant curry powder, and wholesome vegetables like russet potatoes, carrots, and spinach. The rich blend of garlic, ginger, and warming spices adds depth to the broth, while a sprinkle of fresh cilantro adds a bright, herbaceous finish. This flavorful curry comes together in just over an hour, making it an ideal choice for a cozy and satisfying dinner. Serve it alone or alongside cauliflower rice for a complete Whole30-approved feast.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons coconut oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 14 ounces canned coconut milk
- 1 cup beef broth
- 2 medium, peeled and cut into 1-inch cubes Russet potatoes
- 2 medium, sliced carrots
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
Instructions
Heat coconut oil in a large pot over medium-high heat.
Add beef stew meat to the pot and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, lower the heat to medium and add the diced onion. Sauté until the onion is translucent, about 3-5 minutes.
Stir in minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add curry powder, ground coriander, and ground cumin, to the onion mixture. Stir for about 1 minute to toast the spices.
Pour in the canned coconut milk and beef broth, stirring well to combine and scrape up any browned bits from the bottom of the pot.
Return the beef to the pot, then add the cubed potatoes and sliced carrots.
Season with salt and black pepper, then bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 45 minutes, or until the beef is tender and the potatoes are cooked through.
Add baby spinach to the pot and stir until wilted, about 2 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.0 g | 247% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 7918 mg | 344% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.8 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 5358 mg | 114% | |
*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.
