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Chunky Beef and Potato Curry

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Chunky Beef and Potato Curry

Serves: 4
Time to make: 1 hour 30 minutes

 chunky-beef-and-potato-curry

 

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

  1. In a large frying pan and over a medium heat, add onion and cook until softened.
  2. Add garlic and ginger and cook for 2-3 minutes.
  3. Stir in curry powder and cook for another minute, ensuring that garlic does not burn.
  4. Add cubed beef and stir over a high heat, until the meat is browned and coated with spice mixture.
  5. Add beef stock and chopped tomatoes, cover and simmer for 1-1.25 hours.
  6. Add potatoes and coconut milk and cook for 5 minutes.
  7. Sprinkle with parsley to serve.

 

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