Low Sodium Beef Madras Curry
Indulge in the warm, aromatic flavors of this Low Sodium Beef Madras Curry—a healthier twist on the classic Indian-inspired dish. Perfectly tender beef chuck is simmered with a rich blend of cumin, coriander, turmeric, and chili powders, balanced with creamy coconut milk and tangy lemon juice to create an irresistible, low-sodium alternative. This hearty curry is slow-cooked to perfection, allowing the spices to meld beautifully with the tomato puree and low-sodium beef stock, yielding a meal that’s both flavorful and mindful of dietary needs. Garnished with fresh cilantro and ready to be paired with steamed rice or flatbreads, this dish is an excellent choice for family dinners or impressing guests with a wholesome, homemade masterpiece. Whether you're seeking an adventurous culinary experience or a comforting dinner option, this Beef Madras Curry delivers bold flavors without the guilt.
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Recipe Information
Ingredients
- 500 grams beef chuck
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 200 grams tomato puree
- 300 milliliters low-sodium beef stock
- 200 milliliters coconut milk
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
Cut the beef chuck into small cubes, approximately 1-inch pieces.
Heat the olive oil in a large, heavy-based saucepan over medium heat.
Add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.
Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the coriander powder, turmeric powder, chili powder, and paprika. Cook for 2 minutes while stirring constantly to coat the onions and release the fragrant aromas of the spices.
Add the beef cubes to the pan, stirring to coat the beef in the spice mixture. Cook for about 5 minutes until the beef is browned on all sides.
Pour in the tomato puree and combine well with the beef mixture.
Stir in the low-sodium beef stock and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 60 minutes, stirring occasionally, until the beef is tender.
Add the coconut milk and stir to combine. Simmer uncovered for an additional 15 minutes until the curry thickens slightly.
Taste and adjust the seasoning with freshly ground black pepper as needed. Remember, this dish is intended to be low in sodium, so avoid adding salt.
Stir in the lemon juice just before serving to enhance flavor.
Serve hot, garnished with fresh cilantro and alongside steamed rice or flatbreads as desired.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 32.1 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 220 mg | 17% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3131 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.
