We often find one-pot meals are the best kind to make and that includes this Keto Curried Beef recipe! It’s rich and creamy, hearty, and overall a well balanced meal from the meat to the veggies.
It reminds us of Indian take-out without the added sugars or the worry about how many carbs are in each serving. We can enjoy and indulge stress free while hitting our macros!
The Best Curry Recipes are the Easiest Ones!
The hardest part about this curry recipe is allowing it to simmer for 20 minutes, so the meat can cook through and become tender before you can dig in. Aside from that, this recipe is easy from start to finish.
Most curry recipes, including our butter chicken recipe, usually call for tossing everything into one pot, stirring every so often and waiting until the magic happens over the course of 15-30 minutes. This recipe is no different and can be adjusted to your liking.
As you can see from the pictures we added in some cauliflower toward the end to make this meal more complete, but you can also serve it with our low carb naan or change up the veggie altogether!
Keto Coconut Milk Recipes
We love having at least three to four cans of coconut milk in our house at all times because we love how versatile it is. You may not be able to tell just from looking at the pictures, but this recipe contains a can of coconut milk. It’s thick, rich and adds a subtle, delicious flavor to anything you make with it. It’s also great in desserts like our low carb coconut cream pie and breakfasts like our keto oatmeal!
You can use it to make icing for cakes and cookies and also just go off the rails a bit and improvise a Coconut Curry recipe! It’s definitely one of our favorite ingredients to experiment with.
Keto Curried Beef
Ingredients:
- 1.5 lbs stew beef meat
- 1 tbsp coconut oil
- 1/2 medium white onion, diced
- 3 tsp minced garlic
- 2 tsp curry powder
- 1 tsp Cumin
- 1 tsp Pink Himalayan Salt
- 1/2 tsp chili powder
- 1 can coconut milk, refrigerated
- 1/2 cup Water
- 4 oz cauliflower (optional)
Instructions:
- Place the can of coconut milk int he freezer until ready to use in the recipe.
- Heat a large pan or dutch oven over medium-high heat and add 1/2 tbsp coconut oil.
- Once hot, add in the stew meat pieces and brown on all side (does not need to be cooked all the way through).
- Remove from the pan/pot and set aside in a bowl. Add the 1/2 tbsp coconut oil to hot pan and turn the heat to medium. Scrape up the bottom using a spatula.
- Add in the diced onion, and allow to cook for 1-2 minutes until translucent. Add in the garlic, curry powder, cumin, salt and chili powder. Combine using the spatula and cook for 1-2 minutes until spices are fragrant.
- Add the stew meat back in and stir to combine.
- Remove the coconut milk from the freezer (should have been at least 10 minutes) and open can. The milk should have hardened so that you can remove it separately from the coconut water at the bottom. Add the hardened coconut milk to the beef mixture and allow to melt down.
- Add the water and stir until thoroughly combined. Place a lid on the pan/pot and allow to simmer for 20 minutes. If you are adding in the cauliflower, add it after ten minutes have passed and then replace with the lid and allow to cook remaining time.
- Remove the lid and either serve immediately (meat will be fully cooked) or allow to reduce for a thicker curry sauce for an additional 10 minutes.
- Serve over cauliflower rice or with our low carb naan and enjoy!
- Note: Store in sealed container in the fridge up to 1 week or freeze up to 1 month.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
made this tonight and it turned out great! think i might try it with lamb next time. thanks!
Sooo good, I ate more than a serving, but stayed in keto. Since starting Keto lifestyle, I crave spicy food. I never liked sriracha, wasabi, or hot curry, but now, the hotter the better. I even add hot curry to my tuna salad and it is delicious. Looking forward to getting your cookbook. THANKS!
This was so good. Added a bit more cauliflower and omitted the water, but otherwise followed the recipe exactly. Next time I’ll add a bit more chili and curry to up the heat a bit, but otherwise I loved it.
This is so super delicious! Just made it for the fam. They’re loving it. The bomb diggity! Thanks, Megha!
Love this recipe ! Love anything with Indian type curry. I am heading out to buy the meat now but also plan to add a package iof fresh baby spinash at the end to up the veg content. Would also be good with stirfried braised shredded cabbage instead of cauliflower rice with a few cumin and mustard seeds added to the hot fat before adding the shredded cabbage. Would also work with chicken thigh meat I am thinking.
I enjoy and appreciate your blog, recipes and videos sunce I started my keto journey about ten months ago. Have reversed severe Type 2 DM, lost a lot of weight, feeling more energetic in large part due to bloggers like you and all the fantastic recipes out there that make this way of eating sustainable and delicious.
Thank you, it looks really good. Will try for sure
Just wondering if you use the remaining coconut water from the can for any other recipes or just simply toss it?
What’s left in the can is sugary water, so it’s best to toss it.
This is delicious! I made it last night and my non-keto family liked it too! I did need to simmer it longer for the stew meat to get firm- tender, but it worked great. I will definitely be making this again! Thank you??
How do you figure up the carb count and such on the coconut milk? Do you just measure out what you use and apply that into mfp? I want to make this like so many other recipes y’all put out. But the can thing is just messing with my head!
We freeze or refrigerate ours so the cream hardens and separates from the liquid. The liquid has all the sugar in it so you can easily discard that once you take out all the cream.
So I found that when you pull the coconut milk out of the freezer, if you flip it over and open the bottom you can just pour out the water and then open the top and get the cream out easily.
I made it exactly but the meat was really tuff.
Stew beef has to be cooked a long time otherwise it is very tough. I made this recipe today and cooked the beef one hour total. It came out really well.
I can not wait to make this! My husband is from Kerala. We love our curries and your coconut chicken is our favorite almong with the naan. My kids never complain when we make your recipes. Amazing! Beef curry is one I’ve been trying to find as that is a favorite of his! Thank you!
This looks simple and amazing! I love me a good curry! Thanks! Just a note that your instructions to keep coconut cream can in the freezer may confuse some people. Maybe say refrigerate overnight or place in freezer when you start cooking? Just a thought.
Thank you!
How do you figure out the nutritional info of the coconut milk when you pore the coconut water out? Just curious as I’d like to do that with other recipes.
We freeze or refrigerate ours so the cream hardens and separates from the liquid. The liquid has all the sugar in it so you can easily discard that once you take out all the cream.
I didn’t understand the canned coconut milk part. Is there a video I could look up?
This video should help! Put the can in the freezer when you start making the recipe. When it is time to use it in the recipe, take it out of the freezer and the fat will have separated from the sugary water.
https://www.youtube.com/watch?v=4-b47GZva6g
What I love about these recipes is that they are a complete keto meal, but they are also a starting point. The versatility is endless. Take the recipe, change the protein, change the vegetables, BAM! whole new meal. Ever since your butter chicken recipe, while great on its own. i get creative and make 10 different variations.
Thanks guys.
Coconut milk in the freezer? I live in Canada…no need! 🙂 LOL!
Looking forward to trying this. Thanks Megha!
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Holy Cow! This looks awesome! I’m guessing if adding broccoli instead of cauliflower you still need to wait towards the end?
I would definitely recommend you do so, unless you want the broccoli very soft which could be a good option too – in that case you can add it in before you start to simmer! We like a crunch to our veggies.
Is there an alternative to coconut milk to use? we are both allergic to it but this recipe looks delicious!
You can use heavy cream!