Keto Beef Curry
This Keto Beef Curry is a rich, flavorful South Indian-style dish that's perfect for a hearty, low-carb meal. It uses traditional southern Indian flavors like coconut milk, spices and curries leaves paired with tender beef and a rich and creamy spiced sauce.
Ingredients
- 600 g beef chuck or any slow-cooking cut, cut into bite-sized pieces
- 100 g onion roughly chopped (about 1/2 cup)
- 100 g tomato roughly chopped (about 1/2 cup)
- 10 g ginger minced
- 10 g garlic minced (about 5 cloves)
- 300 ml water about 1 1/4 cups
- 100 ml coconut milk
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon mustard seeds
- 2 dried Kashmiri red chilies
- 1 pinch hing asafoetida, optional
- 1 handful curry leaves
- 1 cinnamon stick
- 2 bay leaves
- 4 cardamom pods
- 8 whole black peppercorns
- 2 tablespoons olive oil can use coconut oil or ghee instead
- Salt to taste
- Fresh coriander chopped, for garnish
Instructions
Prepare the Beef:
- In a pressure cooker, add the beef, salt, cinnamon stick, bay leaves, cardamom pods, peppercorns, and water. Pressure cook for 30 minutes or until the beef is tender.
- Once cooked, use a slotted spoon to remove the beef and set it aside. Strain the liquid from the pressure cooker and set it aside as well.
Make the Curry Paste:
- In a food processor or blender, combine the onion, tomato, ginger, garlic, and 1 tablespoon of water. Blend into a smooth paste.
Cook the Curry:
- In a large frying pan or heavy-bottomed saucepan, heat the olive oil over medium heat. Add the mustard seeds and dried red chilies. Once the mustard seeds start popping, add the curry leaves and a pinch of hing. Stir for a few seconds until fragrant.
- Add the blended curry paste to the pan. Stir well and season with salt. Cook for about 5 minutes, stirring occasionally, until the paste begins to thicken and releases the oil.
- Stir in the Kashmiri chili powder, turmeric powder, garam masala, cumin powder, and coriander powder. Mix well and cook for another 3-4 minutes, allowing the spices to toast and the paste to become more fragrant.
Combine the Beef and Simmer:
- Add the cooked beef into the pan, stirring to coat the meat in the spice mixture.
- Pour in the reserved stock (from the pressure-cooked beef) and stir. Allow the curry to simmer for 15-20 minutes, or until the sauce has reduced and thickened to your desired consistency.
Finish with Coconut Milk:
- Stir in the coconut milk and let the curry cook for another 5 minutes. Once done, turn off the heat and garnish with freshly chopped coriander.
Serve:
- Serve the keto beef curry hot with cauliflower rice, keto naan, or keto dosa for a complete low-carb meal.
Nutrition
Calories: 528kcalCarbohydrates: 9gProtein: 28gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 107mgSodium: 112mgPotassium: 632mgFiber: 2gSugar: 2gVitamin A: 242IUVitamin C: 17mgCalcium: 79mgIron: 5mg
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