Chunky Beef and Potato Curry August 15, 2014 By @entwellbeing Chunky Beef and Potato Curry Serves: 4 Time to make: 1 hour 30 minutes Ingredients 500g new potatoes (boiled, drained, halved) 600g beef (lean and cut into cubes) 420g canned tomatoes (chopped) 1 cup beef stock (reduced-salt, gluten free) 1 cup coconut milk (light) 1 tablespoon canola oil 1 large onion (finely chopped) 2 cloves garlic (finely crushed) 1 tablespoon fresh ginger (grated) 2 tablespoons curry powder (mild) 2 tablespoons fresh parsley (chopped) Nutrition (per serve) Energy: 1800kJ Calories: 430cal Protein: 39g Fat: 17g – saturated 8g Carbohydrates: 25g – sugars: 8g Dietary Fibre: 6g Sodium: 360mg Calcium: 50mg Iron: 7.5mg Instructions In a large frying pan and over a medium heat, add onion and cook until softened. Add garlic and ginger and cook for 2-3 minutes. Stir in curry powder and cook for another minute, ensuring that garlic does not burn. Add cubed beef and stir over a high heat, until the meat is browned and coated with spice mixture. Add beef stock and chopped tomatoes, cover and simmer for 1-1.25 hours. Add potatoes and coconut milk and cook for 5 minutes. Sprinkle with parsley to serve.