An Unexpectedly Perfect Pairing
The first time I saw apples in a curry, I was skeptical. Fruit in my savory, spicy dinner? But one bite was all it took to convert me. The subtle sweetness of the apple perfectly balances the warm, aromatic spices, creating a depth of flavor that’s simply unforgettable. Now, I’ve perfected this keto version, swapping out high-carb potatoes for nutrient-rich butternut squash. It’s a cozy, comforting bowl of goodness that proves healthy eating can be incredibly delicious. Trust me on this one—you’re going to love it!
SERVES: 4
PREP TIME: 10 minutes
COOK TIME: 30 minutes
Ingredients
• 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-inch / 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
Instructions
1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the apple, onion, garlic, ginger, curry powder, and garam masala. Sauté for 10 minutes, stirring frequently, until the mixture is deeply fragrant.2. Add the beef, squash, broth, and coconut aminos. Increase the heat to high, cover the pot, and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, until the squash is fork-tender.3. Divide the curry among 4 bowls and serve immediately.
Nutritional Information
• Per serving, made with coconut oil:Calories: 698Total Fat: 56 gSaturated Fat: 34.4 gCholesterol: 118 mgSodium: 82 mgCarbohydrates: 16.9 gDietary Fiber: 3.5 gNet Carbs: 13.4 gProtein: 31.8 gMacros:FAT: 72%CARBS: 10%PROTEIN: 18%
Pro Tips
• & Variations
• Pressure Cooker Method: Use the sauté mode for step 1. Then, seal the lid and cook on high pressure for 20 minutes. Allow a natural pressure release before serving.
• Make Ahead & Storage: This curry keeps well! Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat gently on the stove or in the microwave.
• Apple Choice Matters: For a sweeter curry, use a Fuji or Honeycrisp apple. For a tarter, more balanced flavor, a Granny Smith apple is an excellent choice.
• Go Coconut-Free: Easily substitute avocado oil or ghee for the coconut oil, and use soy sauce or tamari in place of the coconut aminos.
• Nightshade-Free Check: If you avoid nightshades, carefully check the ingredient labels on your curry powder and garam masala to ensure they are compliant.
FAQ
Q: Is this beef curry recipe keto-friendly
A: Yes, this beef curry is specifically designed for a keto diet. It uses low-carb butternut squash instead of potatoes and contains only 13.4 grams of net carbs per serving.
Q: What kind of apple works best in this curry
A: The best apple depends on your taste. For a sweeter flavor, use a Fuji or Honeycrisp apple. For a tarter, more balanced taste, a Granny Smith apple is an excellent choice.
Q: Can I make this curry in a pressure cooker
A: Absolutely. Use the sauté function for the first step to cook the apple, onion, and spices. Then, add the remaining ingredients, seal the lid, and cook on high pressure for 20 minutes, followed by a natural pressure release.
Q: How do I store and reheat leftover curry
A: This curry stores well in an airtight container. It will last for up to 3 days in the refrigerator or up to 1 month in the freezer. Reheat gently on the stove or in the microwave until warm.
