Low Fat Beef Madras Curry
Dive into the rich, aromatic world of Indian cuisine with this Low Fat Beef Madras Curry, a lighter twist on a classic favorite. Made with lean beef stew meat and packed with fragrant spices like cumin, coriander, turmeric, and cinnamon, this dish delivers bold flavors without the extra calories. The creamy base of low-fat yogurt pairs beautifully with the tangy canned tomatoes, creating a velvety sauce that envelops tender, slow-cooked beef. Perfect for meal prepping or a comforting weekend dinner, this curry comes together in under two hours and is best served with fluffy steamed rice or warm whole wheat naan. Garnished with fresh coriander leaves, it’s a healthier yet satisfying option for lovers of hearty Indian curries. Keywords: low fat beef curry, healthy Indian recipes, beef madras curry, low-calorie meals, easy curry recipe.
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Recipe Information
Ingredients
- 500 grams lean beef stew meat
- 1 large onion
- 3 none garlic cloves
- 1 inch piece ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 400 grams canned chopped tomatoes
- 200 grams low-fat plain yogurt
- 200 milliliters water
- 2 teaspoons vegetable oil
- 0.25 cup fresh coriander leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the lean beef into bite-sized cubes and set aside.
Finely chop the onion and mince the garlic and ginger.
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until translucent, about 5-7 minutes.
Add the minced garlic and ginger to the onions and cook for an additional 2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, cinnamon, and chili powder. Cook for 1 minute to bloom the spices.
Add the beef cubes to the pot, stirring to coat the meat in the spice mixture. Cook until the beef is browned on all sides, about 5 minutes.
Stir in the canned chopped tomatoes, yogurt, and water. Season with salt and black pepper.
Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low.
Allow the curry to cook gently for 75-90 minutes, stirring occasionally, until the beef is tender and the flavors have melded.
If the curry is too thick, add a little more water; if it's too thin, let it simmer uncovered for a few more minutes to reduce.
Taste and adjust seasoning if necessary.
Garnish with fresh coriander leaves and serve hot with steamed rice or warm whole wheat naan.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 36.2 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 681 mg | 52% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3757 mg | 80% | |
*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.
