Low Fat Classic Meat Curry
Indulge in the rich flavors of a traditional curry with a healthy twist in this **Low Fat Classic Meat Curry** recipe. Made with tender bites of lean beef or chicken and simmered in a fragrant, spiced tomato-yogurt sauce, this dish delivers all the warmth of a comforting curry without the unnecessary fats. Aromatics like fresh ginger, garlic, and a medley of spices—curry powder, cumin, coriander, turmeric, and chili powder—create layers of bold flavors, while plain low-fat yogurt lends a creamy texture without overwhelming the dish. Ready in just under an hour, this wholesome curry pairs beautifully with steamed basmati rice or fluffy naan bread. Perfect for those seeking a lighter yet equally satisfying take on this beloved classic, it’s an ideal choice for a healthy weeknight dinner.
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Recipe Information
Ingredients
- 500 grams Lean beef or chicken breasts
- 1 tablespoon Olive oil
- 1 large Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 200 grams Tomato puree
- 100 grams Plain low-fat yogurt
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 250 ml Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
Cut the lean beef or chicken breasts into bite-sized pieces and set aside.
In a large, non-stick pan, heat the olive oil over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric, and red chili powder. Stir well to coat the onion mixture with the spices.
Pour in the tomato puree and cook for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
Reduce the heat to low and add the plain low-fat yogurt, mixing well to avoid curdling.
Add the meat pieces to the pan and increase the heat to medium. Stir to coat the meat with the sauce.
Pour in the water and season with salt. Bring to a boil, then reduce heat to low, cover the pan, and simmer for 25-30 minutes until the meat is tender and cooked through.
Check the curry occasionally, stirring to prevent sticking and ensuring the water doesn't evaporate too quickly.
Once the meat is cooked, garnish the curry with chopped fresh cilantro before serving.
Serve hot with a side of steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 6942 mg | 302% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 24.2 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 409 mg | 31% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3132 mg | 67% | |
*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.
