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Keto Dinner

Beef and Spinach Curry

When I'm craving something warm and comforting on a busy weeknight, this keto beef and spinach curry always hits the spot. It's a simple one-pan meal that combines tender beef, creamy coconut milk, and fragrant spices without any of the carbs. With a 4-star rating from my family, it’s become a regular in our rotation.

15 min Prep time 35 min Cook time 50 min Total time 4 Servings 400 Calories
Beef and Spinach Curry

Ingredients

  • tablespoons ghee (clarified butter)
  • cloves garlic, crushed
  • large onion, finely sliced
  • serrano peppers, thinly sliced
  • whole cloves, bruised
  • teaspoon garam masala
  • teaspoon ground coriander
  • /2 teaspoon chile powder
  • teaspoon turmeric
  • /2 teaspoons ground cumin
  • /2 pounds beef tenderloin, cubed
  • teaspoon salt
  • cup chopped tomatoes
  • /3 cup coconut milk
  • (10 ounce) bag spinach
  • teaspoon lemon juice

Instructions

  1. Step 1

    I start by heating the ghee in a large saucepan over medium heat. Once it shimmers, add the garlic and onion, cooking until softened, about 5 minutes. The kitchen fills with their aroma. Next, add the thinly sliced serrano peppers and let them cook for another 3 minutes. Stir in all the spices—the bruised cloves, garam masala, coriander, chile powder, turmeric, and cumin—and let them bloom for 2 to 3 minutes, stirring constantly so they don’t burn. This step unlocks their full flavor. Then, brown the cubed beef with the salt, cooking for about 3 minutes until it’s no longer pink on the outside. Pour in the chopped tomatoes, coconut milk, and the entire bag of spinach. It might seem like a lot of spinach, but it wilts down beautifully. Bring everything to a gentle simmer, cover the pan, and let it cook for 20 minutes, stirring occasionally. After that, uncover and stir in the lemon juice. Let it simmer uncovered for another 10 minutes, stirring frequently, until the sauce thickens and coats the beef. The result is a rich, fragrant curry that’s perfect over cauliflower rice.

Chef's Tip

For an extra depth of flavor, I often toast the whole cloves in the dry pan for a few seconds before adding the ghee. It intensifies their fragrance and gives the curry a subtle smoky note.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce thickens too much.

Variation Tips

Try swapping the beef for chicken thighs if you prefer. For a vegetarian version, use paneer or tofu. Serve with cauliflower rice to keep it keto, or pair with sautéed zucchini noodles for extra greens.

Frequently Asked Questions