Cabbage and Beef Curry

Curry is one of our favorite spices that we’ve found since finding paleo—our spicy beef curry recipe is a big hit, but we wanted to pack in some vegetables as well. By slicing our cabbage with a mandolin, we effectively created “noodles” with the cabbage that really hit the spot.
10 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:17 g
Carbohydrates:38 g
Protein:57 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



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. Add oil, onion, garlic, ginger, 2 Tbsp curry, coriander, clove, and black pepper to pot. Saute over medium heat for 1-2 minutes until fragrant.
  2. Add onion and saute for an additional 2 minutes, until translucent.
  3. Mix in ground beef for an additional 3-4 minutes until mostly browned.
  4. Add in sliced cabbage, and stir into beef. Cover and cook for 5 minutes.
  5. Uncover, and mix in red pepper flakes and 1 Tbsp curry.
  6. Cover again, and simmer on low for an additional 10 minutes.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices

  1. momcella
    October 5, 2014

    This recipe calls for onion, however, no onion is listed in the ingredients. Should we add onion, shredded? Thanks for your help. The recipe sounds amazing.

    1. Kara McCartney
      Kara McCartney
      October 20, 2014

      Thank you for letting us know. The recipe calls for 1 whole onion, which has now been added. If there is any confusion, just click the “View Original Recipe” link to the right of the photo. Thanks for the heads up! Kara

  2. fwhite33
    January 10, 2018

    The cooking instructions include onion in step 1 and step 2. I believe they should only be in step 2.
    I made this last night and it was great! I didn’t have cloves and I used 1/2 tsp. ginger powder because I didn’t have any fresh ginger on hand. Although I don’t like my food heavily salted, I did add salt, which awakened the flavors. I’m betting tonight’s leftovers will even be better as they flavors will have had time to meld.

Write a Review

You need to be registered and logged in to post a review.