🥥 AIP Coconut Ground Beef Curry with Turmeric

If you’ve been craving a cozy, flavorful dinner that’s as easy to make as it is nourishing, this AIP Coconut Ground Beef Curry with Turmeric is your new weeknight hero. It’s rich, creamy, spiced just right, and comes together in one pan in under 30 minutes.

This recipe is one of those gems you’ll want on repeat—especially because it’s naturally AIP, Paleo, and gluten-free, with easy swaps for Low-FODMAP eaters. The coconut milk and coconut cream give it a velvety base, while turmeric, ginger, and cloves add that warm depth of flavor we all love in a good curry. And the best part? It’s hearty and satisfying without being heavy.

Think of it as comfort food that still leaves you feeling amazing afterward. 🙌

🌟 Why You’ll Love This Curry

• One-pan wonder → less cleanup, more flavor.

• Fast + simple → dinner on the table in 30 minutes.

• AIP + family friendly → nourishing without missing out on flavor.

• Customizable → works with parsnips, onions, or zucchini for different dietary needs.

🛒 Ingredients

Here’s everything you’ll need to whip up this curry:

• 1 lb ground beef

• 1 large onion, diced

  • Low-FODMAP option: 1 large parsnip (peeled and diced) or zucchini

• 1 Tbsp coconut oil

• 1 clove fresh garlic, minced (omit for Low-FODMAP)

• 1-inch piece fresh ginger root, grated

• ½ tsp dried ginger

• 1 tsp ground turmeric

• ⅛ tsp ground cloves

• 1 cup coconut milk

• ¼ cup coconut cream (scooped from the top of a can)

• 1 Tbsp coconut aminos

• Juice of 1 lime

• Sea salt, to taste

• Fresh cilantro + lime wedges, optional for garnish

👩‍🍳 Instructions

1. Sauté the base → In a large skillet, heat the coconut oil over medium heat. Add diced onion (or parsnip/zucchini) and cook for about 5 minutes, until softened.

2. Cook the beef → Add the ground beef and a pinch of sea salt. Cook until most of the pink is gone, breaking it up into chunks (or leaving it a bit chunkier for texture).

3. Spice it up → Stir in garlic (if using), fresh ginger, dried ginger, turmeric, and cloves. Cook for 1–2 minutes, until fragrant.

4. Make it creamy → Pour in the coconut milk, coconut cream, coconut aminos, and lime juice. Stir and let it simmer for 5 minutes until the sauce thickens slightly.

5. Taste & finish → Adjust salt and lime juice if needed. Garnish with cilantro and lime wedges before serving.

🍽 How to Serve It

This curry is delicious all on its own, but pairing it with sides makes it even better. Try it with:

• Cauliflower rice

• Herb-roasted cauliflower

• Sautéed greens

• Roasted sweet potatoes

• Or, if you’re Paleo (not AIP), basmati rice for that classic curry-and-rice feel

Pro tip: Make your side dish ahead of time, so when the curry is ready, you can sit down and eat right away.

✨ Final Thoughts

This recipe is proof that eating AIP doesn’t mean giving up flavor. It’s creamy, aromatic, and just the kind of dish that makes weeknights feel special without a lot of extra effort. Once you try it, don’t be surprised if it becomes a regular in your dinner rotation.