Paleo Gourd and Beef Curry

Savor the rich, aromatic flavors of this Paleo Gourd and Beef Curry, a hearty and wholesome dish that's perfect for any night of the week. This recipe combines tender cubes of beef chuck with the natural sweetness of butternut squash, all simmered in a creamy coconut milk and spiced curry base. Infused with the warmth of ginger, garlic, and a blend of fragrant spices like cumin, coriander, and cayenne, this dish is a feast for the senses. Cooked low and slow, the beef becomes irresistibly tender while the gourd soaks up the bold, savory flavors. Finished with a garnish of fresh cilantro and a squeeze of lime, this paleo-friendly curry offers a satisfying balance of richness and acidity. Whether you're following a paleo diet or simply seeking a nourishing, one-pot meal, this recipe is sure to wow your taste buds and keep you coming back for more!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 pound beef chuck, cut into cubes
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons coconut oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 cup canned coconut milk
• 1 cup beef broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 2

In the same pot, add the remaining coconut oil and reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic and ginger to the onions, and cook for another 1-2 minutes, stirring frequently, until fragrant.

Step 4

Add the curry powder, ground cumin, ground coriander, and cayenne pepper to the pot. Stir the spices into the onion mixture and cook for 1 minute to toast the spices.

Step 5

Return the browned beef to the pot. Add the cubed butternut squash, coconut milk, beef broth, sea salt, and black pepper.

Step 6

Stir everything well, ensuring the beef and squash are coated with the spice mixture.

Step 7

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 50-60 minutes, or until the beef is tender and the squash is cooked through.

Step 8

Check the seasoning and adjust salt and pepper as needed.

Step 9

Once the beef and squash are tender, remove from heat. Garnish with fresh cilantro and serve hot.

Step 10

Serve with lime wedges on the side for an added zest when ready to eat.

Nutrition Facts

Serving size	(1501.3g)

Amount per serving	% Daily Value*
Calories	2188.7

Total Fat 178.5g	0%
Saturated Fat 110.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 317.5mg	0%
Sodium 7633.0mg	0%
Total Carbohydrate 73.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 20.4g
Protein 91.1g	0%

Vitamin D 0IU	0%
Calcium 331.0mg	0%
Iron 34.0mg	0%
Potassium 3214.1mg	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: 70.9%

Protein: 16.1%

Carbs: 13.0%