Beef Curry
This beef curry is packed wit flavour and protein! Red is naturally high in protein and iron, which is great for those of us who are cutting down on our meat consumption.
Served with a soft flatbread to soak up all that extra sauce and some boiled brown rice, and you've got a healthy and filling meal!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 330
- % Daily Value *
- Total Fat 15.1g24%
- Total Carbohydrate 17.2g6%
- Dietary Fiber 3.9g16%
- Protein 33.5g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryDinner
1 tsp olive oil
250 g diced lean beef
1 medium pepper - sliced
1 large onion - thinly sliced
200 g chopped tomatoes
2 garlic cloves - diced
2 tsp curry powder
1 tsp turmeric
0.50 tsp ground ginger
0.25 tsp chilli powder (add/less for personal taste)
1 beef stock cube
60 ml 0% fat Greek style yoghurt
1
Add the olive oil and beef to a large pan over a medium heat. Fry off the beef for 5 minutes or until it has browned on all sides.
Remove from the pan and set aside.
2
To the pan now add the sliced onion and pepper, and fry off until the onions are softened and translucent.
Now add the tomatoes, garlic, spices, stock cube and 200mls of water, and stir well.
Bring to the boil, stirring occasionally.
Once boiling, add back in the beef and reduce to a simmer.
3
Cover and simmer for 20 minutes, until the sauce has thickened.
Remove from the heat and stir in the Greek yoghurt until creamy.
Serve with warm flatbreads or rice and enjoy!
Ingredients
1 tsp olive oil
250 g diced lean beef
1 medium pepper - sliced
1 large onion - thinly sliced
200 g chopped tomatoes
2 garlic cloves - diced
2 tsp curry powder
1 tsp turmeric
0.50 tsp ground ginger
0.25 tsp chilli powder (add/less for personal taste)
1 beef stock cube
60 ml 0% fat Greek style yoghurt
Directions
1
Add the olive oil and beef to a large pan over a medium heat. Fry off the beef for 5 minutes or until it has browned on all sides.
Remove from the pan and set aside.
2
To the pan now add the sliced onion and pepper, and fry off until the onions are softened and translucent.
Now add the tomatoes, garlic, spices, stock cube and 200mls of water, and stir well.
Bring to the boil, stirring occasionally.
Once boiling, add back in the beef and reduce to a simmer.
3
Cover and simmer for 20 minutes, until the sauce has thickened.
Remove from the heat and stir in the Greek yoghurt until creamy.
Serve with warm flatbreads or rice and enjoy!