Heart-Healthy Hearty Meat Curry
Dive into the comforting flavors of this "Heart-Healthy Hearty Meat Curry," a lighter twist on the classic curry that doesn't skimp on taste. Featuring lean beef chunks simmered to perfection in a fragrant blend of cumin, coriander, turmeric, and garam masala, this dish is packed with nutrient-rich vegetables like carrots, red bell pepper, and spinach. Using olive oil and low-sodium ingredients, it's crafted to support heart health without compromising any of the bold, vibrant flavors curry lovers crave. Ready in just 80 minutes, this wholesome yet indulgent recipe is perfect for warming up a chilly evening or impressing guests with a guilt-free gourmet meal. Garnished with fresh cilantro, this satisfying curry pairs beautifully with brown rice or whole-grain naan for a complete, balanced feast.
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Recipe Information
Ingredients
- 500 grams lean beef chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 400 grams canned chopped tomatoes, low-sodium
- 500 milliliters low-sodium beef broth
- 2 carrots, sliced
- 1 red bell pepper, diced
- 100 grams spinach leaves
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt, preferably sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the beef chunks and sear until browned on all sides. Remove the beef and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and sauté the onion over medium heat until translucent, about 5 minutes.
Add the minced garlic and ginger to the pot and sauté for an additional 2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric, and garam masala, cooking for another minute to toast the spices.
Add the chopped tomatoes and beef broth to the pot. Bring the mixture to a simmer.
Return the seared beef chunks to the pot. Cover and simmer gently for 30 minutes.
Add the sliced carrots and diced red bell pepper, then cover and cook for an additional 20 minutes or until the vegetables are tender and the beef is cooked through.
Stir in the spinach leaves and let them wilt in the curry, about 2 minutes.
Season with salt and freshly ground black pepper to taste.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 31.6 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4357 mg | 93% | |
*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.
