Low Sodium Beef Shashlik Curry
Delight your taste buds with this flavorful and wholesome Low Sodium Beef Shashlik Curry, a perfect fusion of tender beef, aromatic spices, and vibrant vegetables. This heart-healthy recipe features succulent sirloin cubes marinated in a rich blend of cumin, coriander, turmeric, garam masala, and a touch of chili for a subtle kick—all balanced by creamy low-sodium yogurt. Sautéed bell peppers and onions add sweetness and texture, while unsweetened coconut milk creates a luscious, velvety curry base. With minimal prep time and maximum flavor, this dish is perfect for family dinners or entertaining guests. Serve it over steamed rice or with naan bread, and garnish with fresh cilantro to elevate the presentation. Low in sodium yet loaded with taste, this satisfying beef curry is a nourishing delight for all curry lovers!
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Recipe Information
Ingredients
- 500 grams Beef sirloin, cut into 1-inch cubes
- 120 ml Plain low-sodium yogurt
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 pieces Bell peppers, any color, cut into 1-inch pieces
- 1 piece Onion, large, cut into chunks
- 2 tablespoons Tomato paste
- 400 ml Canned coconut milk, unsweetened
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 cup Fresh cilantro, chopped
Instructions
In a large bowl, combine the yogurt, garlic, ginger, cumin, coriander, turmeric, garam masala, and red chili powder. Mix well.
Add the beef cubes to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for a deeper flavor.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the marinated beef cubes and sear them for about 5-7 minutes, until browned on all sides. Remove beef from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Toss in the bell peppers and onion chunks, and sauté until they start to soften, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes, ensuring it is well incorporated with the vegetables.
Pour in the coconut milk and bring the mixture to a simmer. Allow it to simmer for 10 minutes, letting the sauce thicken slightly.
Return the beef cubes to the pan, along with any juices. Stir to combine, and let the curry simmer gently for an additional 15 minutes, or until the beef is tender.
Stir in the lemon juice, and cook for another minute.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 41.2 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 4520 mg | 96% | |
*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.
