This recipe is low in carbohydrates, making it ideal for those looking to manage their carb intake and stabilize blood sugar levels. It features nutrient-rich vegetables like baby spinach and cauliflower rice, which provide essential vitamins and minerals such as vitamins A and C and iron to support immune health and overall vitality. Additionally, the use of turmeric and ginger adds natural anti-inflammatory benefits that may help reduce inflammation and support joint health.
Ingredients:
- 2 tbsps Avocado Oil (divided)
- 1 Yellow Onion (large, chopped)
- 3 Garlic (clove, minced)
- 1 tsp Ginger (fresh, minced)
- 1 lb Extra Lean Ground Beef
- 1/2 tsp Turmeric (ground)
- 1/4 tsp Cinnamon
- 1 tsp Sea Salt (divided)
- 3/4 cup Canned Coconut Milk
- 1 tbsp Coconut Aminos
- 3 cups Cauliflower Rice (thawed)
- 4 cups Baby Spinach
- 1/3 cup Cilantro (chopped)
Instructions:
- Heat a Dutch oven over medium heat and add half the oil. Once hot, add the onion and cook for three to four minutes until softened. Add the garlic and ginger during the last minute.
- Add the beef and cook for four to five minutes or until no longer pink, breaking it up as it cooks. Add the turmeric, cinnamon, and 3/4 of the salt. Add the coconut milk and coconut aminos and bring to a simmer. Reduce the heat, cover, and cook for 10 to 12 minutes, until everything is cooked through.
- Meanwhile, heat the remaining oil in a pan over medium heat. Add the cauliflower rice and cook for five to seven minutes until tender. Season with the remaining salt.
- Once the beef has finished cooking, add the spinach, stir, and cook until just wilted.
- Divide the cauliflower rice and beef curry evenly between bowls. Top with cilantro and enjoy!
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