Low Fat Hearty Meat Curry
Dive into the bold flavors of this Low Fat Hearty Meat Curry, a lighter take on a classic comfort dish that doesn’t skimp on taste. Made with lean beef or chicken breast, this curry is infused with aromatic spices like cumin, coriander, turmeric, and cinnamon, creating a warm and satisfying blend. Fresh ingredients, including ginger, garlic, and tomatoes, bring vibrant layers to the dish, while low-fat yogurt adds creaminess without the extra calories. Simmered to perfection and garnished with fresh cilantro and lemon juice, this wholesome curry pairs wonderfully with brown rice or whole-grain naan for a heart-healthy meal. Ready in just an hour, it’s the ideal fit for flavorful, nutritious weeknight dinners or family gatherings. Perfect for those seeking low-fat, high-flavor recipes!
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Recipe Information
Ingredients
- 500 grams Lean beef or chicken breast
- 1 tablespoon Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, freshly grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 1 cup Low-sodium chicken or beef broth
- 2 medium Tomatoes, chopped
- 0.5 cup Low-fat plain yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lemon, juiced
- 2 cups Cooked brown rice or whole grain naan (optional)
Instructions
Cut the lean beef or chicken breast into bite-sized pieces and set aside.
Heat the olive oil in a large non-stick skillet or pot over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper, stirring well to coat the onion mixture with the spices.
Mix in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the meat to the skillet and cook until it's no longer pink on the outside, about 5-6 minutes.
Pour in the low-sodium chicken or beef broth and bring the mixture to a simmer.
Add the chopped tomatoes, salt, and black pepper. Cover and let it simmer for 25-30 minutes, stirring occasionally.
Reduce the heat to low and stir in the low-fat plain yogurt until well incorporated.
Simmer for another 5 minutes to blend the flavors.
Adjust seasonings with additional salt or pepper if needed.
Garnish with fresh cilantro and a squeeze of fresh lemon juice before serving.
Serve the curry hot with cooked brown rice or whole-grain naan, if desired.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 29.2 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 546 mg | 42% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3619 mg | 77% | |
*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.
