Beef Curry

Makes: 6  servings
Prep:   10 mins 
 Roast:  2 hrs 45 mins  325°F 
 
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 1/2 ounce 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.

3. Make Cucumber Sauce: 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
  • Calories(kcal)420,
  • Protein(gm)26,
  • Carbohydrate(gm)66,
  • Fat, total(gm)7,
  • Cholesterol(mg)50,
  • Saturated fat(gm)2,
  • Sodium(mg)1378,
  • Percent Daily Values are based on a 2,000 calorie diet
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