Slow Cooker Squash & Ground Beef Curry

prep:10 minutes
cook:6 hours
Difficulty
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Show nutritional information
  • Serves: 6
  • Calories: 386
  • Total Fat: 24g
  • Total Carbohydrate: 8g
  • Protein: 33g
Ground beef and acorn squash simmer away in a spiced pumpkin curry sauce for a stick-to-your-ribs, comforting meal that's made in the slow cooker! And the recipe is AIP compliant!

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Break up the ground beef into small pieces, as small as you can make them.
  2. Add the ground beef and all other ingredients (except the fresh cilantro) to your slow cooker. Squeeze the lemons into the slow cooker before adding them.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours. If you're nearby, break up the chunks of ground beef halfway through the cooking time. If you're not, do so at the end.
  4. Serve with cauliflower rice (you'll need about 1 1/2 - 2 cauliflower heads' worth of rice) and topped with fresh cilantro (optional).

Notes

If you're not on the autoimmune protocol, replace the AIP curry blend (dried garlic, onion, turmeric, basil, dill, cilantro, cinnamon, ginger, and cloves) with 2 tablespoons of your favorite curry powder.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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