Beef And Vegetable Curry

This rich Indian curry is low in fat but has loads of spicy flavour.

The ingredient of Beef And Vegetable Curry

• 1 tablespoon olive oil
• 300g beef round steak or beef topside steak cut into 1cm cubes
• 1 brown onion halved finely chopped
• 2 garlic cloves crushed
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 4 teaspoon ground cardamom
• 1 4 teaspoon cayenne pepper
• 1 x 400g can diced italian tomatoes
• 375ml 1 1 2 cups massel beef stock
• 2 carrots peeled coarsely chopped
• 175g green beans topped halved
• 350g cauliflower cut into florets
• 200g 1 cup basmati rice
• 90g 1 3 cup low fat natural yoghurt to serve
• freshly ground black pepper

The Instruction of beef and vegetable curry

• heat the oil in a large saucepan over medium high heat add half the beef and cook stirring for 3 4 minutes or until brown transfer to a heatproof bowl repeat with the remaining beef
• reduce heat to medium low add the onion and cook stirring for 10 minutes or until soft and brown add the garlic ginger cumin coriander turmeric cardamom and cayenne pepper and cook for 1 minute or until aromatic
• add the beef tomato and stock bring to the boil reduce heat to low and cook covered stirring occasionally for 30 minutes or until beef is tender
• add carrot and cook for 20 minutes or until tender add beans and cauliflower and cook for 10 minutes or until tender
• meanwhile cook the rice in a large saucepan of boiling water following packet directions or until tender
• divide the rice among serving bowls top with curry and a dollop of yoghurt season with pepper and serve

Nutritions of Beef And Vegetable Curry

calories: 401 52 calories
calories: 8 5 grams fat
calories: 2 grams saturated fat
calories: 54 grams carbohydrates
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calories: 27 grams protein
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