Beef and vege speedy curry
Reviewed by our expert panelServes: 4
Time to make: 25 mins
Total cost: $15.80 / $3.95 per serve
(at time of publication)
Ingredients
- olive spray oil
- 500g lean beef mince
- 1 onion, finely chopped
- 2 tablespoons curry powder
- 4 tomatoes, chopped
- 2 carrots, scrubbed and sliced or chopped
- 4 cups mushrooms, sliced
- 1 ½ cups stock made with 1 ½ teaspoons stock powder and 1 ½ cups boiling water
- 400g can chickpeas, drained, rinsed
Instructions
1 Heat a non-stick frying pan with a little oil spray then brown mince. Add onion and cook for a few more minutes.
2 Stir in curry powder with the vegetables and cook for 5 minutes, stirring from time to time.
3 Add stock and chickpeas. Bring to the boil. Reduce the heat and simmer for 15 minutes. Garnish with fresh parsley if preferred.
Serving suggestion
Rice
Variations
Make it gluten free: Use gluten-free varieties of curry powder and stock.
Nutrition Info (per serve)
-
Calories 342cal
-
Kilojoules 1430kJ
-
Protein 36g
-
Total fat 12g
-
–Saturated fat 4g
-
Carbohydrates 20g
-
–Sugars 9g
-
Dietary fibre 9g
-
Sodium 460mg
-
Calcium 70mg
-
Iron 8mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Carolyn Robertson
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
