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Curry Beef and Broccoli with Cashew Butter

This quick and easy one pot curry beef and broccoli has creamy coconut milk and cashew butter! It's a healthy, low carb and whole30 approved weeknight meal!
Course Dinner, Main Course
Cuisine Thai
Keyword beef, curry, gluten free, low carb, whole30
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 People
Calories 512kcal

Ingredients

  • 1/2 Tbsp Coconut oil
  • 1 tsp Fresh ginger, minced
  • 8 Oz Grass-fed skirt steak, thinly sliced (against the grain)
  • 4 Cups Broccoli, Chopped into large pieces
  • 2 tsp Yellow curry powder
  • 1 Can Light coconut milk (13.5oz)
  • 2-1/2 Tbsp Coconut Aminos (Soy sauce if not whole30)
  • 2 Tbsp Roasted cashew butter (Make sure there is no sugar added for whole30)
  • 1 tsp Sea salt *read notes
  • Pinch of Pepper
  • Cilantro, for garnish
  • Chopped cashews, for garnish (optional)
  • Cauliflower rice, or white rice, for serving

Instructions

  • Heat the oil in large, high-sided pan on medium-high heat.  Add in the ginger and beef and cook until the beef begins to turn golden brown, about 2-3 minutes
  • Add in the broccoli and curry powder and cook until the curry is fragrant, and the broccoli just begins to steam, about 2-3 minutes
  • Add in the coconut milk, coconut aminos, cashew butter, salt and a pinch of pepper and bring to a boil.  
  • Once boiling, reduce the heat to medium low and simmer until the sauce begins to thicken and reduce, about 10-15 minutes.
  • Serve of cauliflower rice, or white rice, garnish with cilantro and cashews and DEVOUR!

Notes

*If you're super sensitive to salt, you may want to try 3/4 tsp, taste and adjust if needed

Nutrition

Calories: 512kcal | Carbohydrates: 17.9g | Protein: 33g | Fat: 34.1g | Saturated Fat: 30.3g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 9.7g | Cholesterol: 64.8mg | Sodium: 1863.7mg | Potassium: 1078mg | Fiber: 5.6g | Sugar: 3.3g | Vitamin A: 2715IU | Vitamin C: 225.6mg | Calcium: 157mg | Iron: 5.2mg