Paleo Beef Madras Curry

Dive into a bowl of rich, aromatic flavors with this Paleo Beef Madras Curry, a wholesome twist on the classic Indian-inspired dish. Tender beef chuck is slow-simmered in a creamy coconut milk base, infused with vibrant spices like turmeric, cumin, and red chili powder, creating a perfectly balanced heat. The addition of fresh ginger, garlic, and curry leaves brings an authentic depth of flavor, while a touch of tomato paste ties it all together. This recipe is entirely Paleo-friendly, using coconut oil and avoiding any refined ingredients, making it a guilt-free indulgence. Serve it over fluffy cauliflower rice for a satisfying, low-carb meal that’s both comforting and nourishing. Ready in just over 90 minutes, this one-pot wonder is perfect for meal prep or a cozy dinner that’s sure to impress.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 kg beef chuck, cut into cubes
• 3 tablespoons coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 10 curry leaves
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 400 ml coconut milk
• 250 ml water
• 1 teaspoon sea salt
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Heat the coconut oil in a large, deep pan over medium-high heat.

Step 2

Add the chopped onions and sauté until they are golden brown, about 5-7 minutes.

Step 3

Stir in the minced garlic, grated ginger, and curry leaves. Sauté for another 2 minutes until the mixture is aromatic.

Step 4

Lower the heat to medium and add the coriander powder, cumin powder, turmeric powder, red chili powder, and ground black pepper. Stir well and cook for another minute.

Step 5

Add the beef cubes to the pan, stirring well to coat them uniformly with the spice mixture. Cook the beef until browned on all sides, about 8-10 minutes.

Step 6

Incorporate the tomato paste into the pan, stirring well to combine with the spices and beef.

Step 7

Stir in the coconut milk and water, bringing the mixture to a simmer.

Step 8

Season with sea salt, cover the pan, and lower the heat. Let it simmer gently for about 60-70 minutes or until the beef is tender.

Step 9

Check the seasoning and adjust salt if necessary. If the curry seems too thick, add a little more water and stir well.

Step 10

Garnish the curry with freshly chopped cilantro before serving.

Step 11

Serve hot with cauliflower rice or any other Paleo-friendly side.

Nutrition Facts

Serving size	(2017.4g)

Amount per serving	% Daily Value*
Calories	3270.9

Total Fat 245.5g	0%
Saturated Fat 115.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 700mg	0%
Sodium 3037.9mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 39.3g
Protein 180.7g	0%

Vitamin D 0IU	0%
Calcium 675.7mg	0%
Iron 36.6mg	0%
Potassium 4921.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%

Protein: 22.0%

Carbs: 10.8%