Low Fat Potato and Beef Curry
Savor the rich and comforting flavors of this Low Fat Potato and Beef Curry, a lighter twist on a classic favorite. Packed with lean ground beef, hearty potatoes, and aromatic spices such as curry powder, cumin, and turmeric, this dish delivers the bold essence of traditional curry while prioritizing a health-conscious approach. Creamy low-fat yogurt adds a luxurious texture without the guilt, while fresh cilantro brings a bright, herbaceous finish. This easy-to-make curry simmers gently to achieve tender potatoes and a perfectly seasoned broth, making it an ideal weeknight dinner for the whole family. Ready in just one hour, it pairs beautifully with steamed rice or warm flatbread for a wholesome, satisfying meal. Perfect for those seeking a high-protein, low-fat curry option!
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Recipe Information
Ingredients
- 300 grams lean ground beef
- 3 medium, peeled and diced potatoes
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 inch piece, grated fresh ginger
- 400 grams canned diced tomatoes
- 150 grams low-fat plain yogurt
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 250 milliliters low-sodium beef broth
- 0.5 cup, chopped fresh cilantro
- 1 tablespoon canola oil
Instructions
Heat the canola oil in a large non-stick skillet over medium heat.
Add the chopped onion, and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the lean ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned.
Once the beef is browned, add the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Stir well to coat the meat evenly with the spices.
Add the diced tomatoes and their juices into the skillet. Stir to combine.
Gently fold in the diced potatoes, ensuring they are evenly distributed in the mixture.
Pour in the low-sodium beef broth, and bring the mixture to a gentle simmer.
Cover the skillet with a lid, reduce heat to low, and cook for 20-25 minutes, or until the potatoes are tender and the flavors meld together.
Remove the cover, stir in the low-fat yogurt, and let simmer for another 5 minutes to heat through.
Taste and adjust seasoning if necessary.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 6323 mg | 275% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 39.1 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 598 mg | 46% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5035 mg | 107% | |
*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.
