Slow Cooker Squash & Ground Beef Curry

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!
10 minutes
6 hours
Show nutritional information
This is our estimate based on online research.
Fat:24 g
Carbohydrates:8 g
Protein:33 g
Calculated per serving.

Serves: 6

Serves: 6decrease 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. 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).


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.

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  1. JessLee117
    September 30, 2016

    I don’t have a slow cooker as I live in the middle east and can’t get one here. Would it be possible to make this on the stove in a big pot? If so, how long should I cook it/let it simmer?

  2. JessLee117
    September 30, 2016

    Also, per the guidance from Autoimmune Paleo, pumpkin is on the list of seeds and nuts to avoid. Does that mean whole pumpkin or pumpkin puree is okay, just not the seeds?

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