Beef and Vegetable Curry

12 Reviews
83% would make this recipe again

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Preparation : 10 min Cooking : 30 min
390 calories/serving

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Ingredients

2 tbsp Garlic-Infused Oil 30 mL
460 g ground beef, lean, or extra-lean
1 1/2 tbsp curry powder 14 g
1/8 tsp ground cinnamon 0.4 g
1 tsp gingerroot, grated 4 g
1/2 tsp turmeric 2 g
1/8 tsp cayenne pepper 0.4 g
2 potatoes, peeled and diced 400 g
1 carrots, peeled and diced 100 g
1 2/3 cup canned tomatoes (diced) 400 g
1/2 cup water 125 mL
1/2 cup frozen peas 70 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the garlic-infused oil in a sauté pan over medium heat. Add the meat. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour. Add the curry, other spices, and grated ginger. Cook 1 min.
  2. Add the potatos, carrots, tomatoes, and water. Mix well. Bring to a boil, then reduce the heat, cover and simmer 30 min, or until the potatoes are done. Add water if necessary to maintain a moist environment.
  3. Stir in the peas and cook an additional 5 min adjust the seasoning, then serve on the warmed plates.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

390

Fat

19 g

30 %

Saturated 6.1 g
+ Trans 0 g

31 %

Cholesterol

60 mg

Sodium

200 mg

8 %

Carbohydrate

27 g

9 %

Fibre

5 g

18 %

Sugars

5 g

Net Carbs

22 g

Protein

27 g

Vitamin A

74 %

Vitamin C

34 %

Calcium

6 %

Iron

35 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives 3
Fats 3 ½
More info
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Reviews

12 Reviews (12 with rating only) 83% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Indian

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