Beef Madras Curry

A robust and spicy Indian-inspired beef curry simmered in a rich tomato and spice gravy, accompanied by cauliflower rice and a crisp cucumber salad.

• Prep: 25 min
• Cook: 1 hr
• Total: 1 hr 25 min
• Servings: 7
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.52/serving

Dietary

• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Keto
• High-Protein

Ingredients

• 2 pound beef stew meat (cut into 1-inch cubes)
• 2 tablespoon coconut oil
• 1 yellow onion (large, finely chopped)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 3 tablespoon Madras curry powder
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 can crushed tomato
• 1 cup beef broth
• 1 can full-fat coconut milk
• 1 tablespoon fresh lime juice
• 1.5 teaspoon salt
• 0.75 teaspoon ground black pepper
• 8 cup cauliflower (florets, riced)
• 1 cucumber (thinly sliced)
• 0.5 red onion (thinly sliced)
• 2 tablespoon white vinegar
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Pat beef stew meat dry and season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon coconut oil over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
3. Reduce heat to medium, add the remaining 1 tablespoon coconut oil. Add finely chopped yellow onion and cook until softened and lightly browned, about 8-10 minutes. Add minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
4. Stir in Madras curry powder, ground coriander, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until aromatic.
5. Return beef to the pot. Add crushed tomatoes, beef broth, and full-fat coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the beef is very tender.
6. While the curry simmers, prepare the cauliflower rice. Heat a large skillet over medium-high heat. Add riced cauliflower and cook, stirring occasionally, for 5-7 minutes, until tender but still slightly firm. Season with 1/2 teaspoon salt to taste.
7. Make the cucumber salad: In a medium bowl, combine thinly sliced cucumber, thinly sliced red onion, white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Toss gently and let sit for at least 10 minutes to allow flavors to meld.
8. Once beef is tender, stir fresh lime juice into the curry. Taste and adjust seasoning with salt and ground black pepper as needed.
9. Serve the Beef Madras Curry hot over cauliflower rice, with the fresh cucumber and red onion salad on the side. Garnish with fresh cilantro, if desired.

Notes

For a richer flavor, you can let the curry sit overnight in the refrigerator and reheat it the next day. The spices will deepen.

Nutrition (per serving)

• Calories: 530
• Protein: 38.5 g
• Carbohydrates: 16.5 g
• Fat: 34.2 g
• Fiber: 5.1 g
• Sodium: 790 mg
• Saturated Fat: 19.5 g
• Sugar: 8 g
• Cholesterol: 110 mg