Beef and tomato curry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Beef and tomato curry calories by ingredient
Introduction
Family beef curry recipe that is quick and easy and my teenage boys can't get enough of. Lentils add extra protein.Any seasonal vegatables can be used, and hidden in curry if you have fussy eaters in the house.
Serve with either rice or roti. Family beef curry recipe that is quick and easy and my teenage boys can't get enough of. Lentils add extra protein.
Any seasonal vegatables can be used, and hidden in curry if you have fussy eaters in the house.
Serve with either rice or roti.
Number of Servings: 6
Ingredients
-
1 onion, chopped
Garlic, minced 3 tsp
Ginger, minced 2 tsp
3 tsp indian spice mix
extra virgin olive oil, 3 tbsp
Tenderised steak, 400 grams
Canned tomatoes, 400 grams
Tomato paste, 2 tbsp
.5 cup red lentils
1 cup water
1 cup frozen peas
1/2 tsp sugar
2 tbsp coconut milk powder
Directions
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.
