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Keto Sweet Beef Curry with Apple & Butternut Squash – vegetarian recipe
Stav Kogan

Keto Sweet Beef Curry with Apple & Butternut Squash

The subtle sweetness of the apple perfectly balances the warm, aromatic spices in this keto beef curry. Swapping high-carb potatoes for nutrient-rich butternut squash creates a cozy, comforting, and unforgettable low-carb meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 698
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (105 g / 3.7 oz) 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 (30 ml / 1 fl oz) curry powder
  • 2 teaspoons (10 ml / 0.3 fl oz) garam masala
  • 1 pound (455 g / 16 oz) boneless beef chuck roast, cut into ¾-inch / 2-cm cubes
  • 1 lb (455 g) 1 small butternut squash about, cubed
  • 1 cup (240 ml) beef bone broth
  • 1 tablespoon (15 ml / 0.5 fl oz) coconut aminos
  • & 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.

Method
 

  1. Heat the oil in a large saucepan or Dutch oven over medium heat.
  2. Add the apple, onion, garlic, ginger, curry powder, and garam masala.
  3. Sauté for 10 minutes, stirring frequently, until the mixture is deeply fragrant. 2.
  4. Add the beef, squash, broth, and coconut aminos. Increase the heat to high, cover the pot, and bring the mixture to a boil.
  5. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, until the squash is fork-tender. 3.
  6. Divide the curry among 4 bowls and serve immediately.

Nutrition

Calories: 698kcalCarbohydrates: 16.9gProtein: 31.8gFat: 56g

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