Chunky beef curry

This dairy-free beef curry will quickly become a family favourite. Packed full of delicious flavours, high in iron, and guaranteed to add warmth to any lunch or dinner.

Serves: 6

Time to make: 1 hr 15 mins

Ingredients

More weights & measures

1 tablespoon oil

1 large onion, finely chopped

2 cloves garlic, finely crushed

1 tablespoon grated fresh ginger

2 tablespoons mild curry powder

600g lean beef, cubed

1 teaspoon salt

420g can chopped tomatoes

1 beef stock cube mixed with 1 cup boiling water

1 cup light coconut milk

2 x 425g cans new potatoes, drained, halved, or 500g fresh new potatoes

2 tablespoons chopped fresh parsley

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Instructions

Stay Awake

1 Heat oil and add onion. Cook over a medium heat until softened. Add garlic and ginger. Cook for a few minutes. Stir in curry powder and heat for 1 minute.

2 Add beef. Cook, stirring over a high heat, until meat is well coated with spice mixture and browned all over.

3 Add salt, tomatoes and stock. Cover and simmer for 1 to 1 1/4 hours, or until meat is tender.

4 Add coconut milk and potatoes. Heat for 5 more minutes. Garnish with parsley. Serve with mini naan or pita bread.

Nutrition Info (per serve)

Calories 294 cal

Kilojoules 1230 kJ

Protein 27 g

Total fat 13 g

Saturated fat 7 g

Carbohydrates 20 g

Sugar 4 g

Dietary fibre 3 g

Sodium 800 mg

Calcium 50 mg

Iron 5.5 mg

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.

First published: Apr 2009

One comment on Chunky beef curry

Rebecca Meinders-Sykes October 3, 2024 at 5:19 pm #

Delicious! I substituted some of the potatoes for carrots, mushrooms and kumara.

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