Low Sodium Hearty Meat Curry
Warm your soul with this Low Sodium Hearty Meat Curry, a flavorful dish designed for those seeking a healthier alternative without compromising on taste. This recipe features tender chunks of beef chuck slow-simmered in a vibrant blend of aromatic spices like cumin, turmeric, and paprika, complemented by the richness of low-sodium beef broth and tomato puree. Hearty vegetables like carrots and potatoes add depth and nutrition, making it ideal for satisfying family dinners. Finished with a touch of fresh cilantro and zesty lemon juice, this curry bursts with bold yet balanced flavors. Ready in just under two hours, it pairs perfectly with fluffy rice or warm naan bread, promising a guilt-free indulgence that's low in sodium but high in comfort. Perfect for health-conscious home cooks, this recipe is your go-to for wholesome curry nights!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cubed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 2 cups low-sodium beef broth
- 1 cup tomato puree
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and cubed
- 0.25 cup cilantro, chopped
- 1 tablespoon lemon juice
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the coriander powder, cumin powder, turmeric powder, paprika, and ground black pepper. Stir the spices into the onion mixture, allowing them to toast for 1 minute.
Return the browned beef to the pot and pour in the low-sodium beef broth and tomato puree. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 45 minutes.
After 45 minutes, add the chopped carrots and potatoes to the pot. Stir to combine.
Cover and continue to simmer for an additional 30 minutes, or until the beef and vegetables are tender.
Taste and adjust seasonings if necessary. Stir in the fresh cilantro and lemon juice just before serving.
Serve hot over cooked rice or with warm naan bread.
Nutrition Facts
Calories |
3099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 32.8 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 6357 mg | 135% | |
*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.
