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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 180.5
  • Total Fat: 5.7 g
  • Cholesterol: 37.7 mg
  • Sodium: 724.9 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 19.8 g

View full nutritional breakdown of Lentil & Beef Curry calories by ingredient
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Lentil & Beef Curry

Submitted by: SHINING_ON

Introduction

A spicy, stew-like dish made with yellow curry, lentils, spinach, carrots, and beef. I like to serve with rice or naan. The beef is good, and is used to appease my husband; however, I would really like to try it with sweet potato chunks instead. I am writing the recipe using beef, but you could substitute lamb, chicken, tofu, sweet potato, or even cauliflower. This is a thai-style yellow curry, not Indian. The following recipe is for a medium spice - I love hot curry, so I generally double the spice listed. If your tastes are milder, cut the spice listed in half and add to taste.

Remember that salt enhances the flavor of a good curry, so even though there is sodium in the bouillon, if you are not as concerned with sodium intake then I recommend a little extra salt to taste.

Sauteing the spices also enhance their flavor rather than adding them later.

I cannot take much credit for this recipe because I modified it from: http://find.myrecipes.com/recipes/recipefi
nder.dyn?action=displayRecipe&recipe_i
d=10000000222618

However, I still hope you enjoy it and find a way to make it your own as I have! Once I try the sweet potato substitution, I will be sure to update.
A spicy, stew-like dish made with yellow curry, lentils, spinach, carrots, and beef. I like to serve with rice or naan. The beef is good, and is used to appease my husband; however, I would really like to try it with sweet potato chunks instead. I am writing the recipe using beef, but you could substitute lamb, chicken, tofu, sweet potato, or even cauliflower. This is a thai-style yellow curry, not Indian. The following recipe is for a medium spice - I love hot curry, so I generally double the spice listed. If your tastes are milder, cut the spice listed in half and add to taste.

Remember that salt enhances the flavor of a good curry, so even though there is sodium in the bouillon, if you are not as concerned with sodium intake then I recommend a little extra salt to taste.

Sauteing the spices also enhance their flavor rather than adding them later.

I cannot take much credit for this recipe because I modified it from: http://find.myrecipes.com/recipes/recipefi
nder.dyn?action=displayRecipe&recipe_i
d=10000000222618

However, I still hope you enjoy it and find a way to make it your own as I have! Once I try the sweet potato substitution, I will be sure to update.

Number of Servings: 6

Ingredients

    * 14 ounces lean beef round steak, cut into small chunks
    * 1 tablespoon olive oil
    * 1/2 cup chopped celery
    * 2 garlic cloves, minced (or 1 tbsp of garlic paste)
    * 1 tablespoon yellow curry powder
    * 1 teaspoon ground cumin
    * 1/4 teaspoon ground red pepper
    * 2 beef bouillon cubes
    * 2 cups water
    * 3/4 cup green lentils
    * 1 (6-ounce) can tomato paste
    * 3 1/2 cups fresh or frozen spinach
    * 1/2 cup diced carrot
    * Salt to taste

Directions

Begin by trimming any fat from steak and cutting into small chunks. Heat oil in a Dutch Oven over medium heat until no longer viscous (thick); add celery and spices, saute until celery is starting to become translucent. Add steak, and brown (about 4 minutes). Add garlic, saute for another minute and then add water, lentils, bouillon, and tomato paste. Bring to a boil. Reduce heat, and then simmer uncovered for about 30 minutes stirring occasionally. Add carrots and spinach, and cook until carrots and lentils are tender (another 20-30 minutes). Beef should also be tender. Salt to taste.

Serve with jasmine or basmati rice, naan, or if going very low-carb eat as a main dish alone. Hearty and filling, makes 6 servings of 1 cup each. Enjoy!


Number of Servings: 6

Recipe submitted by SparkPeople user SHOTBYASTAR.






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