Creamy Coconut Beef & Cauliflower Curry

Name: Creamy Coconut Beef & Cauliflower Curry
Total time: 30 min
Yield: 4 people
Ingredients: 1 tbsp Ghee; 1 lb Frozen Minced Beef; 1 small Red Onion; 3 cloves Garlic Cloves; 1 tbsp Fresh Ginger; 2 tbsp Yellow Curry Paste; 4 cups Cauliflower; 2 medium Carrots; 1 medium Red Bell Pepper; 13.5 oz Canned Coconut Milk; 2 cups Spinach; 0.25 cup Cashews

Paleo • Gluten-Free • Dairy-FreeHigh ProteinOne-PotDinner • Lunch

Easy

30min

480kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A comforting, one-pot Paleo curry featuring minced beef, tender cauliflower, and spinach simmered in a spiced coconut sauce.

This nutrient-dense Paleo curry balances the rich flavors of savory beef and sweet coconut milk without any grains or dairy. Packed with antioxidants from fresh turmeric and ginger, it utilizes high-fiber vegetables like cauliflower and spinach to keep you full. The use of ghee provides healthy fats, while the vibrant mix of bell peppers and carrots adds a satisfying crunch. It's a perfect one-pot meal that is naturally gluten-free and compliant with whole-food diets.

Ingredients

1 tbsp Ghee
450 g Frozen Minced Beef
1 small Red Onion
3 cloves Garlic Cloves
1 tbsp Fresh Ginger
2 tbsp Yellow Curry Paste
300 g Cauliflower
2 medium Carrots
1 medium Red Bell Pepper
400 ml Canned Coconut Milk
60 g Spinach
30 g Cashews

Instructions

1
Prepare the vegetables: Chop the cauliflower into small florets, dice the carrots and red bell pepper, and mince the red onion, garlic, and ginger.
2
Heat the ghee in a large skillet over medium-high heat. Add the frozen minced beef and cook until browned and cooked through, breaking it up with a spoon.
3
Add the minced red onion, garlic, and ginger to the beef. Sauté for 2-3 minutes until fragrant.
4
Stir in the yellow curry paste and cook for 1 minute to release the aromas.
5
Add the cauliflower, carrots, and red bell pepper. Pour in the canned coconut milk. Stir well to combine.
6
Reduce heat to low, cover, and simmer for 10-12 minutes until the vegetables are tender.
7
Stir in the fresh spinach and cook for just 1-2 minutes until wilted.
8
Serve hot, garnished with crunchy cashews.

Chef's Tips

•If you want extra heat, add a pinch of chili flakes or fresh chilies with the curry paste.
•Ensure your yellow curry paste does not contain added sugar or soy oil to keep it strictly Paleo.

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Recipe By

Kitchen Buddy Chef