Low Sodium Beef Curry Rice
Dive into the rich, fragrant flavors of Low Sodium Beef Curry Rice, a comforting and heart-healthy twist on a classic dish. This recipe features tender beef chuck simmered to perfection in a luscious blend of warming spices like curry powder, cumin, and turmeric, paired with sweet carrots, creamy potatoes, and the subtle richness of coconut milk. The low sodium beef broth ensures a lighter, health-friendly sauce without compromising on taste. Served over fluffy basmati rice and finished with a bright touch of lime and fresh cilantro, this one-pot wonder is perfect for weeknight dinners or meal prep. Enjoy a satisfying, flavorful meal that’s as good for your heart as it is for your taste buds! Keywords: low sodium beef curry, healthy beef recipes, curry with rice, heart-friendly dinner ideas.
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Recipe Information
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 2 cups low sodium beef broth
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 1.5 cups basmati rice
- 3 cups water
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for about 5 minutes, then fluff with a fork.
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, slicing until the onions are soft and translucent, about 5 minutes.
Add the beef cubes to the pot and brown them on all sides, about 10 minutes.
Stir in the curry powder, cumin, coriander, turmeric, and black pepper until the beef is evenly coated with spices.
Add the sliced carrots and diced potatoes to the pot, stirring to combine with the beef and spices.
Pour in the low sodium beef broth and bring the mixture to a simmer. Cover the pot and let it cook for about 30 minutes, or until the beef is tender and the vegetables are cooked through.
Stir in the coconut milk and lime juice, cooking uncovered for another 10 minutes until the sauce thickens slightly.
Adjust seasoning to taste if necessary with additional black pepper or lime juice.
Remove from heat and sprinkle with freshly chopped cilantro.
Serve the beef curry over the prepared basmati rice and enjoy.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 30.5 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 4467 mg | 95% | |
*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.
