Go Back
–+ servings
Hearty Beef Curry with Winter Vegetables | Low Carb, Gluten-free, Dairy-free, Paleo, Keto
Print

Low Carb Beef Curry Stew with Winter Vegetables

This hearty beef curry stew with winter vegetables provides extra warming power and an extra dose of vegetables with just 30 minutes or less of prep.
Course Soup and Stews
Cuisine Indian
Keyword fast and easy
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 407kcal
Author lowcarbmaven.com

Ingredients

Beef Curry

  • 1 ½ pounds beef stew meat 24 ounces
  • 2 cloves medium garlic sliced
  • 4 ounces onion
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon pure chili powder
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • ⅛ teaspoon ground cardamom
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 large jalepeno or 2 serrano chili peppers diced (optional)
  • 14 ounce can full fat coconut milk
  • 1 cup beef bouillon broth
  • 1 tablespoon tomato paste

The Vegetables

  • 4 ounces butternut squash peeled and cubed
  • 4 ounces green beans trimmed and cut
  • 4 ounces cauliflower cut into bite sized pieces
  • ½ cup cilantro chopped
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 ½ pounds zucchini spiralized into zoodles
  • salt and pepper to taste

Instructions

Brown the Beef

  • Place a dutch oven or a large frying pan over medium high heat, add 1 tablespoon of oil and working in batches, brown one side of the beef - nice and brown. Add more oil if necessary. Remove to a bowl after cooking.

Prep the Veggies

  • While the beef is browning, prepare the vegetables, placing the squash, cauliflower and beans into a microwaveable bowl. If you plan to cook the veggies with the curry, leave the bowl out on the counter. They do go a little mushy and lose their color if cooked the in the curry. (If you plan to steam the veggies and add towards the end of the curry cooking time, then cover with plastic wrap and place into the refrigerator until needed.)
  • Spiral cut the zucchini, cover and put in the refrigerator.

Method

  • After the beef has cooked (and has been removed), turn the heat under the pan to medium and add a little more oil. Add the onions and cook until almost translucent. Add the garlic and ginger (and peppers if using) and cook until softened, then add the spices and heat until aromatic. Next, add the coconut milk and tomato paste and stir, scraping up all of the brown spatters and bits into the sauce. Add the salt and pepper.
  • Put the beef back in the dutch oven and add 1 cup of beef broth. Cover and bring to a simmer. If cooking the veggies in the beef curry, add them to the pot now. Turn the heat down and simmer until the meat is tender 1 ½ - 2 hours. (If adding the veggies later, steam the veggies when the beef is tender, then add them stirring to coat.) Add the cilantro and lemon juice and stir. Taste and adjust the salt and pepper to taste. Serve over the zoodles.
  • Zoodles: To steam the zucchini add 2 tablespoons of water and cover the bowl with plastic wrap. Cook in the microwave on high power for 5-6 minutes. Drain by lifting the corner of the plastic and letting the water run out. Add salt and pepper to taste. Serve the curry over the zoodles.

Notes

Nutrition Facts
Low Carb Beef Curry Stew with Winter Vegetables
Amount Per Serving (1 g)
Calories 407 Calories from Fat 261
% Daily Value*
Fat 29g45%
Carbohydrates 12g4%
Fiber 3g13%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 407kcal | Carbohydrates: 12g | Protein: 26g | Fat: 29g | Fiber: 3g