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    SWEET BEEF CURRY

    SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: 30 minutes

    The first time I ordered curry with apples, I thought it was a little weird, but I decided to try it anyway. And boy, am I happy I did! Now, you get to enjoy it, too, keto style. You can use any type of apple you like with this recipe; the sweeter the apple, the sweetener the end result. On the other side of things, tart apples like Granny Smith are also great here.

    ½ cup (105 g) coconut oil, or ½ cup (120 ml) avocado oil

    1 small apple, peeled, cored, and diced

    1 small yellow onion, sliced

    2 cloves garlic, minced

    1 (3-in/7.5-cm) piece fresh ginger root, minced

    2 tablespoons curry powder

    2 teaspoons garam masala

    1 pound (455 g) boneless beef chuck roast, cut into ¾-inch (2-cm) cubes

    1 small butternut squash (about 1 lb/455 g), cubed

    1 cup (240 ml) beef bone broth

    1 tablespoon coconut aminos

    1. Heat the oil in a large saucepan over medium heat. Add the apple, onion, garlic, ginger, curry powder, and garam masala and toss to coat. Sauté for 10 minutes, or until fragrant.
    2. Add the beef, squash, broth, and coconut aminos. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, until the squash is fork-tender to soft.
    3. Divide the curry among 4 bowls and enjoy.

    PRESSURE COOK IT: Complete Step 1 using the sauté mode. In Step 2, seal the lid and either set to the soup mode or cook on high pressure for 20 minutes. Allow the pressure to release naturally before removing the lid, then serve.

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2½ minutes; or place in a saucepan, cover, and reheat over medium heat for 5 minutes.

    THAW IT: Place in the fridge to thaw completely, then follow the reheating instructions above.

    make it COCONUT-FREE:

    Use avocado oil or ghee. Replace the coconut aminos with soy sauce.

    make it NIGHTSHADE-FREE:

    Check the ingredients in the curry powder and garam masala to ensure they do not contain nightshades.

    Per serving, made with coconut oil:

    calories: 698 | calories from fat: 504 | total fat: 56 g | saturated fat: 34.4 g | cholesterol: 118 mg

    sodium: 82 mg | carbs: 16.9 g | dietary fiber: 3.5 g | net carbs: 13.4 g | sugars: 5.8 g | protein: 31.8 g

    FAT : 72%
    CARBS : 10%
    PROTEIN : 18%