High Protein Potato and Beef Curry
Dive into a hearty bowl of *High Protein Potato and Beef Curry*, a flavorful and satisfying dish perfect for weeknight dinners or special occasions. Tender chunks of beef chuck and creamy potatoes simmered in a rich, aromatic coconut milk sauce make this curry stand out as a high-protein comfort food. Infused with exotic spices like garam masala, turmeric, cumin, and coriander, each bite bursts with warmth and bold flavors. Fresh ginger and garlic enhance the savory profile while diced tomatoes and beef broth create the ideal base for slow cooking. Ready in just 80 minutes, this dish pairs beautifully with steamed rice or fluffy naan for a wholesome, protein-packed meal your family will love. Whether you’re meal prepping or hosting a crowd, this recipe is sure to impress with its irresistible aroma and home-cooked touch!
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 3 medium potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 14-ounce can canned diced tomatoes
- 2 cups beef broth
- 1 cup coconut milk
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the chopped onion and sauté until softened and golden, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the ground coriander, cumin, turmeric, garam masala, and chili powder. Stir well to coat the onion mixture in spices.
Add the beef cubes to the pot, stirring to sear on all sides until browned, about 5-7 minutes.
Pour in the canned diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 30 minutes.
Add the potatoes and salt to the pot, stirring to combine.
Pour in the coconut milk, stir well, and allow the curry to continue simmering, covered, for another 20 minutes, or until the beef is tender and the potatoes are cooked through.
Taste and adjust seasoning with additional salt or pepper if desired.
Garnish the curry with chopped fresh cilantro before serving.
Serve hot, ideally with rice or naan bread for a complete meal.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5180 mg | 225% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 39.4 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 5586 mg | 119% | |
*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.
