Paleo persian ground beef and eggplant stew with cauliflower rice
Savor the rich flavors of our Paleo Persian Ground Beef and Eggplant Stew with Cauliflower Rice. This hearty, low-carb dish combines the warmth of curry and turmeric-seasoned beef, tender eggplant, and zucchini, all served over perfectly seasoned cauliflower rice for a satisfying, nutritious meal.
- 12 Mar 2024
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 14 Ingredients
This Paleo Persian Ground Beef and Eggplant Stew with Cauliflower Rice is a delicious and nutritious meal that is perfect for those following a paleo diet. Combining the robust flavors of turmeric and curry powder with tender eggplant and savory ground beef, this dish is a hearty and satisfying option for lunch or dinner. The cauliflower rice adds a light and fluffy texture that complements the stew perfectly.
Ingredients:
Instructions:
- Finely chop the large onion (for the stew).
- Chop the zucchini and eggplant into bite-sized pieces.
- Mince the garlic cloves.
- Grate or process the cauliflower into rice-like texture.
- Finely chop the small onion (for the cauliflower rice).
- In a large skillet or pot over medium-high heat, add the ground beef.
- Break it apart with a spoon and cook until it starts to brown, about 5 minutes.
- Add the finely chopped large onion and minced garlic to the beef.
- Cook for another 3-4 minutes, or until the onion is translucent and the garlic is fragrant.
- Stir in the chopped zucchini and eggplant.
- Sprinkle in the curry powder, turmeric powder, 1 tsp salt, and 1 tsp black pepper.
- Mix well to ensure the vegetables and spices are evenly distributed.
- Pour in the 2/3 cup of water and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover and let it cook for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- In another skillet, heat a bit of oil over medium heat.
- Add the finely chopped small onion and cook for about 2-3 minutes until softened.
- Add the grated cauliflower, 1 tsp salt, and 1 tsp black pepper.
- Stir the mixture well and cook for about 5-7 minutes, or until the cauliflower is tender but not mushy.
- Spoon a generous portion of the cauliflower rice onto each plate.
- Top with the ground beef and eggplant stew.
- Garnish with fresh herbs if desired (such as cilantro or parsley) and serve hot.
Tips:
- For a deeper flavor, allow the stew to simmer for an additional 15-20 minutes on low heat.
- Make sure to cut the eggplant and zucchini into uniform pieces to ensure even cooking.
- If you prefer a spicier stew, consider adding a pinch of red chili flakes or a diced hot pepper.
- To save time, you can use pre-riced cauliflower available at most grocery stores.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors will only improve over time.
This Paleo Persian Ground Beef and Eggplant Stew with Cauliflower Rice is not only flavorful but also packed with nutrients. The combination of ground beef, eggplant, and zucchini creates a rich and hearty stew, while the cauliflower rice provides a light and healthy base. With its aromatic spices and savory ingredients, this dish is sure to become a favorite in your paleo meal rotation.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 390kcal | 15% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 8g | 21% |
| Sugar 12g | 12% |
| Fat | |
| Fat 24g | 28% |
| Saturated 9g | 30% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 120mg | 21% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.86mg | 51% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 2.43ug | 101% |
| Vitamin C 54mg | 62% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 3.74mg | 34% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 1190mg | 35% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 1270mg | 85% |
| Zinc, Zn 6mg | 51% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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