Low Sodium Classic Meat Curry
Discover the rich, aromatic flavors of 'Low Sodium Classic Meat Curry,' a heart-smart twist on a beloved Indian comfort dish. This recipe combines tender pieces of chicken, beef, or lamb with a medley of vibrant spices like turmeric, coriander, cumin, and garam masala, all simmered in a low-sodium stock for a wholesome approach to traditional curry. The addition of fresh ginger, garlic, and tangy tomato puree creates a deeply flavorful base, balanced perfectly with creamy yogurt and a zesty burst of lemon juice. Finished with a sprinkle of fresh cilantro, this satisfying curry is ready in just over an hour and pairs beautifully with fluffy rice or warm Indian bread. Perfect for those seeking a healthier way to enjoy classic curry without compromising on taste!
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Recipe Information
Ingredients
- 500 grams boneless meat (chicken, beef, or lamb)
- 300 milliliters low sodium chicken or vegetable stock
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon fresh, minced ginger
- 2 tablespoons vegetable oil
- 200 grams tomato puree
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 100 grams plain yogurt
- 2 tablespoons chopped fresh cilantro
- 1 juice of lemon
- 0.5 teaspoon freshly ground black pepper
Instructions
Begin by cutting the meat into bite-sized pieces and set aside.
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the tomato puree, coriander powder, cumin powder, turmeric powder, and chili powder. Cook for 3-4 minutes, stirring frequently, until the oil begins to separate from the tomato mixture.
Introduce the meat to the pot, stirring well to coat with the spice mixture. Cook for 8-10 minutes until the meat is browned on all sides.
Pour in the low sodium stock and bring the mixture to a gentle simmer.
Cover the pot and let it cook on low heat for 30 minutes, stirring occasionally.
Remove the lid and check the meat for tenderness. If necessary, cook for additional time until the meat is soft.
Stir in the plain yogurt and garam masala, cooking for another 5-7 minutes.
Turn off the heat and mix in the chopped cilantro and lemon juice.
Season with freshly ground black pepper to taste before serving.
Serve the curry hot, garnished with additional cilantro if desired, along with steaming rice or your choice of Indian bread.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 28.6 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 418 mg | 32% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3136 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.
