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Creamy Coconut Meatball Korma Curry {20-minute prep time, One Pan, Paleo, Whole30, Low Carb, Keto}

Creamy Coconut Meatball Korma Curry is a delicious gluten-free, dairy-free, Paleo, Whole30, Keto, Low Carb and GAPS dinner that takes only 20 minutes prep time and is done in a total of 30 minutes, including cook time. You’ll love this one pan dinner and how budget-friendly the ingredients are!
Course DInner
Cuisine American, Indian
Keyword curry, korma, low carb, meatball, one pan, paleo, whole30
Prep Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 457kcal
Author Megan
Cost $9


  • large skillet


  • 1 pound ground beef , lamb or pork or a combination
  • 1 can coconut milk
  • 2 onions chopped, or use 1 small head of cauliflower chopped for Keto/low carb version
  • 1 bunch spinach - fresh, or use 1/3 bag of frozen spinach
  • 2 Tablespoons tomato paste <— I like this one that's packed in jars.
  • 1 Tablespoon avocado oil or pasture-raised ghee (see link in Recipe Notes)
  • 2 inch nub fresh ginger grated or minced
  • 4 cloves garlic crushed or minced
  • 1 Tablespoon curry powder <— great bulk price
  • 1 Tablespoon garam masala <—the BEST garam masala, or see below in Recipe Notes to make your own
  • 1 + 1 teaspoon sea salt separated (2 teaspoons total)
  • 1/8 teaspoon cayenne optional


  • In small bowl combine and stir together spices. Set aside.
  • Heat large skillet over high heat until hot. Add fat, onions (or cauliflower) and 1 teaspoon sea salt. Lower heat to medium and sauté 8 minutes.
  • While onions/cauliflower cook, set out a large plate or broad bowl to make the meatballs. Measure 1 tablespoon from the mixed together spices onto plate. Add remaining 1 teaspoon sea salt, and stir together. Add beef. Mix it together with the spices and salt, and form 15-16 1" meatballs.
  • Add remaining spices from the small bowl to the sauté pan. Stir into the onions until fragrant, about 2 minutes. Lower heat. Add tomato paste and stir around a bit. Add meatballs, spaced around the pan. Add the coconut milk, spinach only if you're using frozen, ginger and garlic. Cover and simmer over medium low heat for 10 minutes.
  • Remove lid, stir, add spinach if you're using the fresh option. Cook another 1 minute to wilt the spinach.
  • Serve with cauliflower rice or basmati white rice (for gluten-free). Garnish, optionally, with freshly minced cilantro.


To make your own Garam Masala Spice Blend (ahead of time), instead of buying a ready-made blend, here's a recipe.

If you tolerate ghee, I'm profoundly excited to share with you THIS Yak Ghee!! I love when I find a dairy product that is easily accessible, A2 and pasture-raised. Alternately, I suggest making your own ghee from Kerrygold butter. Most butters available are not from A2 cows.

The nutritional information below is for the Keto/Low Carb version of this recipe, made with cauliflower in place of the onions.


Serving: 1serving | Calories: 457kcal | Carbohydrates: 5g | Protein: 20g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 64mg | Sodium: 1108mg | Potassium: 950mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6507IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 7mg