Heart-Healthy Potato and Beef Curry
Indulge in the warm, comforting flavors of Heart-Healthy Potato and Beef Curry, a wholesome dish packed with lean protein, vibrant spices, and nutrient-rich red potatoes. Perfect for promoting a balanced lifestyle, this recipe swaps heavy ingredients for heart-smart choices like olive oil, low-sodium beef broth, and low-fat yogurt, while retaining the rich, aromatic essence of traditional curry with cumin, coriander, turmeric, and fresh ginger. Slow-simmered to tender perfection, the beef and potatoes absorb the savory tomato-based broth, creating a melt-in-your-mouth experience in every bite. Garnished with fresh cilantro and best served alongside brown rice or whole-grain naan, this simple yet flavorful curry makes a satisfying meal that’s both nutritious and delicious.
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Recipe Information
Ingredients
- 450 g lean beef
- 3 medium red potatoes
- 1 tablespoon olive oil
- 1 large onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 400 g canned diced tomatoes
- 2 cups low-sodium beef broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon ground black pepper
- 0.5 cup low-fat plain yogurt
- 0.25 cup fresh cilantro
- 0.5 teaspoon salt
Instructions
Begin by cutting the lean beef into bite-sized cubes and set aside.
Dice the onion, mince the garlic, and peel and grate the ginger. Wash and cut the potatoes into similar-sized chunks.
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking until fragrant, approximately 1-2 minutes.
Incorporate the cumin, coriander, turmeric, and red chili powder into the pot with the onions, stirring constantly to prevent burning, for about 1 minute.
Add the beef cubes and cook for 5-7 minutes until browned on all sides.
Pour in the canned diced tomatoes along with their juices, stirring to coat the beef.
Add the low-sodium beef broth, then bring the mixture to a gentle simmer.
Add the potato chunks and stir to combine. Cover the pot and allow to cook on low heat for about 40 minutes, or until the potatoes are tender.
Stir in the salt and pepper. Adjust the seasoning to taste if necessary.
Remove the pot from heat, then stir in the low-fat plain yogurt until well combined. Ensure the mixture is not boiling to prevent the yogurt from curdling.
Garnish with fresh cilantro before serving.
Serve hot with brown rice or whole grain naan for a balanced meal.
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 36.7 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 594 mg | 46% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5477 mg | 117% | |
*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.
