Whole30 Gourd and Beef Curry

Warm up your kitchen with this hearty and flavorful Whole30 Gourd and Beef Curry, a perfect blend of comfort and wholesome ingredients. Tender chunks of beef chuck are simmered with creamy, Whole30-compliant coconut milk, nutrient-packed spinach, and your choice of butternut squash or kabocha for a satisfying meal that’s both rich and nutritious. Infused with aromatic spices like curry powder, turmeric, and cumin, this dish promises a symphony of bold, warming flavors. Finished with a zesty splash of lime and fresh cilantro, it’s a one-pot wonder that makes an ideal weeknight dinner or meal prep favorite. Naturally gluten-free, dairy-free, and paleo-friendly, this curry is a delicious way to embrace clean eating without compromising on taste.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 lb beef chuck
• 1 medium butternut squash or kabocha (gourd of choice)
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 1 tbsp fresh ginger, minced
• 4 cloves garlic cloves, minced
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 can (14 oz) coconut milk (compliant with Whole30)
• 1 cup chicken broth
• 2 cups fresh spinach
• 0.25 cup fresh cilantro, chopped
• 1 lime lime, juiced
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp optional red chili flakes

Directions

Step 1

Begin by prepping the gourd: peel the butternut squash or kabocha, remove the seeds, and cut into 1-inch cubes. Set aside.

Step 2

Cut the beef chuck into bite-sized pieces, trimming away any excess fat.

Step 3

In a large pot or Dutch oven, heat the coconut oil over medium-high heat.

Step 4

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 5

Add the minced ginger and garlic, continue to sauté for another minute until fragrant.

Step 6

Stir in the curry powder, cumin, coriander, turmeric, salt, and black pepper, cooking for an additional 30 seconds to toast the spices.

Step 7

Add the beef pieces to the pot, searing on all sides until lightly browned, about 5 minutes.

Step 8

Pour in the coconut milk and chicken broth, stirring to combine and scraping any bits from the bottom of the pot.

Step 9

Add the cubed gourd to the pot, stirring to coat in the spices and liquid.

Step 10

Bring the mixture to a simmer, then reduce the heat to low, cover, and let cook for approximately 35-40 minutes, or until the beef is tender and the gourd is soft.

Step 11

Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

Step 12

Squeeze the juice of one lime over the curry and stir in the chopped cilantro.

Step 13

Taste and adjust seasoning, adding more salt or pepper if desired, and red chili flakes if you want extra heat.

Step 14

Serve the curry warm, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2484.2g)

Amount per serving	% Daily Value*
Calories	2745.4

Total Fat 186.7g	0%
Saturated Fat 132.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 417.3mg	0%
Sodium 8892.7mg	0%
Total Carbohydrate 164.7g	0%
Dietary Fiber 48.3g	0%
Total Sugars 39.6g
Protein 144.3g	0%

Vitamin D 18.1IU	0%
Calcium 734.5mg	0%
Iron 49.9mg	0%
Potassium 6059.1mg	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: 57.6%

Protein: 19.8%

Carbs: 22.6%