Chunky beef curry

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Vanessa Wu

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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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 294cal

Kilojoules 1230kJ

Protein 27g

Total fat 13g

–Saturated fat 7g

Carbohydrates 20g

–Sugars 4g

Dietary fibre 3g

Sodium 800mg

Calcium 50mg

Iron 5.5mg

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.

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