Keto Dine and Dash: Curry Beef with Sweet Potato and Spinach

I personally find the holidays to be kind of inconvenient. No, I’m not going all Grinchy on you, but it just seems like my already-full keto plate gets even more full... like that’s even possible.

And that can make me less than jolly.

Most days during the month of December, you can probably find me on the go, grabbing food (on a paper plate), eating over the kitchen sink. Hey, don’t judge. At least I stop all of the holiday madness long enough to eat!

The last thing I have time for is a complicated dinner. I need something I can throw together, cook, eat and clean up in less than an hour. I have some tried and true recipes I turn to during these loooong days and nights. 

Assuming you actually have colder days, unlike here in Florida, you’ll probably gravitate towards a heartier dish. I have just the thing for you. I created this dish when we had a few brisk days.

Okay, so it was like 70 but that’s cold for us Floridians!

If you haven’t noticed by now, I like spicy. A lot. For this dish, I had to tone down the heat so the rest of the family could eat it but I went crazy with the red pepper flakes and Sriracha on my own bowl. Feel free to do the same.


Curry Beef with Sweet Potato and Spinach

Curry beef with sweet potato and spinach.jpg

Ingredients

  • 2 lbs of 85/15 ground beef
  • 1-10 ounce bag of frozen sweet potato - can substitute fresh sweet potato but must be diced into ½ inch cubes
  • ½ large yellow onion, diced
  • ½ cup tomato sauce
  • 1 large tomato, diced
  • 5 ounce box of spinach
  • ¼ cup of fresh basil, cut into strips
  • 2 garlic cloves, crushed
  • 2 tsp of curry powder (yellow)
  • 1 ½ tsp salt
  • 1 ½ tsp chili paste
  • Optional sprinkle of red pepper flakes to add some heat

Instructions

In a large skillet, brown ground beef with onion and garlic. Don’t drain the fat off... that gives the dish a lot of flavor.

Add tomato sauce, sweet potato, tomato, curry powder, salt and chili paste.

Cover and turn down heat to medium low and cook for 6-8 minutes until sweet potato is soft.

Add spinach and cook for another 2 minutes, the spinach should be wilted down some.

Taste the dish to see if it needs any additional salt and then stir in basil. Sprinkle red pepper flakes on top before serving, if desired.

Voila!