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Ingredients
- 1 tablespoon minced garlic
- 2 teaspoons salt, divided
- 1 pound boneless beef chuck, trimmed and cut into 1-inch cubes
- 5 cups finely chopped onions
- 2 tablespoons curry powder
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1 14 1/2ounce can beef broth
- 1 14 - 16 ounce can tomatoes, chopped
- 4 cups diced all-purpose potatoes
- 4 cups diced (1-inch) sweet potatoes
- 1 10 ounce package frozen peas, thawed
- 1 cup fat-free plain yogurt
- 1/2 cup peeled, seeded, finely chopped cucumber
- 1/2 teaspoon grated lime peel
- 1/4 cup chopped fresh cilantro
Directions
1. Heat oven to 325 degree F. With flat side of knife, crush garlic with 1-1/2 teaspoons of the salt to make a paste. Combine garlic paste, beef, onions, curry powder, ginger, cumin, and red pepper in heavy Dutch oven. Cover and roast 1-1/2 hours.
2. Stir in beef broth, tomatoes with their liquid, potatoes, sweet potatoes, and remaining 1/2 teaspoon salt. Cover and roast until beef is very tender, 1-1/4 hours more. Stir in peas.
Make Cucumber Sauce::3. Combine all ingredients in small bowl. Sprinkle curry with cilantro and serve with sauce on the side. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- cal.(kcal)420,
- Fat, total(g)7,
- chol.(mg)50,
- sat. fat(g)2,
- carb.(g)66,
- pro.(g)26,
- sodium(mg)1378,
- Percent Daily Values are based on a 2,000 calorie diet
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