Paleo AIP Coconut Ground Beef Curry with Turmeric (Low-FODMAP, Whole30, Keto)

side angle view of ground beef curry on white plate with white rice and limes

Paleo AIP Coconut Ground Beef Curry with Turmeric (Low-FODMAP, Whole30, Keto)

Paleo AIP Coconut Ground Beef Curry with Turmeric is a great dish to make every single week! This one-pan dinner has healthy ingredients, an easy delicious sauce and all compliant ingredients that you probably always have on hand. This recipe is also Low-FODMAP, Gluten-free, Whole30 and Keto-friendly.

Course DInner

Cuisine American, Indian

Keyword aip, beef, coconut, curry, gluten-free, ground beef, low-FODMAP, paleo, turmeric, whole30

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 523kcal

Author Megan

Cost $7

Equipment

large skillet or broad-bottomed low pot
stove top

Ingredients

1 pound ground beef preferably grass-finished/pasture-raised
1 large yellow onion diced OR, for Low-FODMAP/if preferred: use 1/2 pound parsnips (1 medium), which are wonderful in this dish! (Peel and dice parsnip.) For Keto: See the Notes section below.
½ cup coconut milk
½ cup coconut cream
2 Tablespoons coconut aminos
2 Tablespoons coconut oil or avocado oil
1 lime use half in the recipe, juiced, and save half to garnish the dishes with wedges of lime
2 to 3 inch nub ginger root grated or minced
1 clove garlic crushed or minced (omit for Low-FODMAP)
1 teaspoon sea salt
½ teaspoon turmeric powder
½ teaspoon dried ginger powder
¼ teaspoon ground cloves
¼ cup fresh cilantro chopped, optional, for garnish

Instructions

Over medium-high heat, heat large skillet or broad-bottomed pot. Once hot, add fat and then onions or parsnips (or both). Reduce heat to medium, and sauté for 5 minutes until beginning to brown and soften.
Add ground beef and sea salt to the pan, and cook, breaking up the meat with a spatula. Cook until most of the pink is gone, about 8 minutes.
Add turmeric, dried ground ginger and cloves, and stir in.
Now add: coconut milk, coconut cream, coconut aminos, lime juice from 1/2 the lime, fresh ginger root and garlic. Stir and simmer about 5 minutes.
Serve with cauliflower rice, sautéed greens, steamed zucchini, a baked sweet potato or other favorite side dish. Garnish with fresh lime wedges and optional fresh cilantro.

Notes

Leftovers

Leftovers keep in the fridge for up to 4 days, stored and sealed nicely.

To reheat, place in small pan, and cover. Heat slowly, stirring occasionally until hot through. Add a little broth as needed when reheating to make it easier.

Keto low carb version of the recipe

Switch out the onion for zucchini. This brings the net carbs to 8 per serving.

OR, if you want lower still: use broccoli raab in place of onion, as it's super low carb.

Other great very low carb veggies include: celery, bok choy, asparagus, mushrooms or spinach. Any of these will bring the total carb count down to about 7.

If you choose to use asparagus or spinach, add them toward the end of cooking, during the last 5 minute simmer, instead of sautéing them at the beginning of the recipe.

To lower net carbs a bit further, if you eat dairy: sub the coconut milk and coconut cream both for 1 cup heavy cream.

Nutrition