Coconut Beef Curry
Recipe: #15714
November 08, 2014
Categories: Curries, Steak, Blade Steaks, Rice, Sunday Dinner, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Spicy, Kosher Meat, Beef Dinner, more
"Always love a good curry - from Australian BH&G Diabetic Living."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (521.1 g)
- Calories 544.7
- Total Fat - 33.8 g
- Saturated Fat - 12.8 g
- Cholesterol - 96.7 mg
- Sodium - 443.2 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 5.1 g
- Sugars - 10.2 g
- Protein - 28.9 g
- Calcium - 160.9 mg
- Iron - 4.6 mg
- Vitamin C - 64.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat the oil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
Step 2
Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
Step 3
Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
Step 4
Meanwhile cook the rice following the packet direction and drain well.
Step 5
Serve the curry with the rice.
Tips
No special items needed.
1 Reviews
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