Beef and tomato curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 onion, choppedGarlic, minced 3 tspGinger, minced 2 tsp3 tsp indian spice mixextra virgin olive oil, 3 tbspTenderised steak, 400 gramsCanned tomatoes, 400 gramsTomato paste, 2 tbsp.5 cup red lentils1 cup water1 cup frozen peas1/2 tsp sugar 2 tbsp coconut milk powder
Sautee onion in olive oil until soft. Add garlic, ginger and indian spice powder and cook a few minutes. Rinse lentils under running water and drain.
Add beef and cook 2-3 min, add tomatoes and paste, lentils and water. Bring to a simmer, then cook 10-15 mins.
Add peas, sugar and salt (to taste) and simmer until peas cooked. At this stage some water may need to be added if it looks to thick. Add coconut powder, stir through, simmer a further minute or two and serve.
Makes 6 1-cup serves
NB The spice I use is MDH Kitchen King from Moshims in New Plymouth. Adjust indian spice, sugar, salt to your own taste. Serve with roti or rice.
Number of Servings: 6
Recipe submitted by SparkPeople user JHUNGER1.
Add beef and cook 2-3 min, add tomatoes and paste, lentils and water. Bring to a simmer, then cook 10-15 mins.
Add peas, sugar and salt (to taste) and simmer until peas cooked. At this stage some water may need to be added if it looks to thick. Add coconut powder, stir through, simmer a further minute or two and serve.
Makes 6 1-cup serves
NB The spice I use is MDH Kitchen King from Moshims in New Plymouth. Adjust indian spice, sugar, salt to your own taste. Serve with roti or rice.
Number of Servings: 6
Recipe submitted by SparkPeople user JHUNGER1.
Nutritional Info Amount Per Serving
- Calories: 263.1
- Total Fat: 13.9 g
- Cholesterol: 33.3 mg
- Sodium: 279.3 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.9 g
- Protein: 18.0 g