Beef masala
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 tablespoons curry leaves
- 1 tablespoon masala curry paste
- 3 teaspoons ginger paste (fresh section in supermarket)
- 600g lean rump steak, cut into 2-3cm pieces
- 500g low-GI potatoes, chopped
- 1½ cups salt-reduced beef stock or water
- 2 large carrots, chopped
- ¼ cup coriandercilantroX leaves
- 1 large bunch broccolini, pieces halved
- 8 small pappadums
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Instructions
1 Heat oil in a large, non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 2-3 minutes. Add curry leaves, cook 1 minute. Stir in masala and ginger pastes, cook 30 seconds.
2 Add beef and stir to coat. Cook 1-2 minutes until lightly browned. Add potatoes and cook, stirring, for 1 minute to coat. Add stock and carrot. Bring mixture to boil, reduce heat. Cover and simmer for 10-12 minutes.
3 Uncover and cook a further 10-15 minutes until potato is tender and sauce has thickened. Season and stir through coriander.
4 Meanwhile, steam broccolini over a pan of simmering water 3-4 minutes until just tender. Cook papadums according to packet instructions.
5 Divide curry among serving bowls. Serve with broccolini and pappadums.
Nutrition Info (per serve)
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Calories 394 cal
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Kilojoules 1645 kJ
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Protein 39.4 g
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Total fat 14.3 g
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Saturated fat 3.6 g
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Carbohydrates 25.9 g
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Sugar 11.9 g
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Dietary fibre 10.9 g
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Sodium 582 mg
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Calcium 95 mg
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Iron 6.3 mg
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