Heart-Healthy Beef Shashlik Curry
Discover the perfect blend of bold flavors and nutritious ingredients with our Heart-Healthy Beef Shashlik Curry. This dish takes tender cubes of lean beef sirloin, marinated in a zesty mix of low-sodium soy sauce, lemon juice, and garlic, and pairs them with vibrant chunks of red and green bell peppers, onions, and a medley of spices like cumin, coriander, and turmeric. Simmered in a rich tomato puree and finished with creamy low-fat yogurt, this curry is bursting with warmth and depth while staying mindful of heart-friendly ingredients. Served with soft whole wheat flatbreads, it's a wholesome, satisfying meal that's both delicious and guilt-free. Perfect for any weeknight dinner, this recipe marries nutrient-packed elements with irresistible flavors to cater to your health-conscious cravings!
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Recipe Information
Ingredients
- 500 grams lean beef sirloin
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 0.5 teaspoon fresh ground black pepper
- 1 large red bell pepper, cut into chunks
- 1 large green bell pepper, cut into chunks
- 1 large onion, cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon chili powder
- 200 grams tomato puree
- 100 grams low-fat yogurt
- 2 tablespoons cilantro, chopped
- 4 pieces whole wheat flatbreads
Instructions
Cut the lean beef sirloin into 1-inch cubes and place them in a large mixing bowl.
Add low-sodium soy sauce, lemon juice, minced garlic, and fresh ground black pepper to the beef cubes. Toss well to coat and set aside to marinate for at least 15 minutes.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the marinated beef cubes and cook until they are browned on all sides. Remove from skillet and set aside.
To the same skillet, add the chopped red bell pepper, green bell pepper, and onion. Saute until the vegetables are slightly softened, about 5 minutes.
Add ground cumin, ground coriander, turmeric powder, and chili powder to the skillet. Stir the spices into the vegetables and cook for another minute until fragrant.
Return the beef to the skillet, add tomato puree, and stir to combine. Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
Mix in the low-fat yogurt into the curry, stirring gently to avoid curdling, and allow to simmer for an additional 5 minutes until the curry is heated through.
Garnish the curry with freshly chopped cilantro.
Serve the heart-healthy beef shashlik curry hot with warm whole wheat flatbreads on the side.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 42.4 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 489 mg | 38% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4301 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
