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.
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.
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.