Low Fat Beef Curry Rice
Delight in the rich and satisfying flavors of Low Fat Beef Curry Rice, a wholesome twist on traditional curry dishes. This recipe combines tender lean beef, aromatic spices like curry powder, cumin, and coriander, and vibrant vegetables such as carrots and green bell peppers, all simmered in a savory blend of low-sodium beef broth and canned tomatoes. Finished with a touch of creamy low-fat yogurt for added depth, this curry is served over nutty brown rice, creating a balanced and hearty meal that's as nutritious as it is flavorful. With only 20 minutes of prep time, it's perfect for those seeking a healthy dinner option that's packed with protein, fiber, and bold spices. Garnish with fresh cilantro for a pop of color and freshness, and enjoy a guilt-free indulgence that's low in fat yet full of flavor. Ideal for family dinners or meal prep, this recipe transforms comfort food into a nourishing treat.
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Recipe Information
Ingredients
- 500 grams lean beef, diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 500 milliliters low-sodium beef broth
- 400 grams canned chopped tomatoes
- 100 grams low-fat plain yogurt
- 2 medium carrots, sliced
- 1 medium green bell pepper, chopped
- 3 tablespoons fresh cilantro, chopped
- 200 grams brown rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the brown rice thoroughly under cold water. Place it in a pot with double the amount of water, bring to a boil, then lower the heat, cover, and simmer for about 40 minutes or until the rice is cooked and all water is absorbed.
While the rice is cooking, heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for about 5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the diced lean beef to the pot and brown on all sides, which should take about 5-7 minutes.
Stir in the curry powder, ground cumin, ground coriander, and chili powder, coating the beef and onion mixture well.
Pour in the low-sodium beef broth and canned chopped tomatoes. Stir to combine.
Add the sliced carrots and chopped green bell pepper to the pot.
Bring the mixture to a simmer, cover the pot, and let it cook for about 30 minutes, stirring occasionally.
Uncover the pot, stir in the low-fat yogurt, and season with salt and black pepper to taste.
Continue to simmer uncovered for another 10 minutes, allowing the sauce to thicken.
Once the curry is done, serve it hot over the cooked brown rice.
Garnish with chopped cilantro before serving for an added fresh taste.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 7757 mg | 337% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 30.3 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 459 mg | 35% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3588 mg | 76% | |
*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.
