Coconut Beef Curry
Created by ImPat on November 8, 2014
- Servings: 2
- Prep Time: 15m
- Cook Time: 40m
- Recipe #15714
Ingredients
- 1 teaspoon olive oil
- 250 grams beef blade (steaks, beef oyster blade trimmed of fat and chopped)
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- Chili powder (pinch of)
- 125 ml low-fat coconut milk (1/2 cup)
- 145 grams tomatoes (canned no added salt chopped)
- 200 grams cauliflower (chopped)
- 100 grams green string beans (trimmed and diagonally sliced)
- 100 grams yellow squash (quartered)
- 100 grams dry basmati rice (1/2 cup)
How to Make
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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.
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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.
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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.
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Step 4: Meanwhile cook the rice following the packet direction and drain well.
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Step 5: Serve the curry with the rice.
Nutritional Facts
- 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