Beef Curry

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Makes: 6  servings Prep 10 mins Roast 325°F2 hrs 45 mins

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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