Low Sodium Mince Meat Curry
Savor every bite of this flavorful, heart-healthy **Low Sodium Mince Meat Curry**, a vibrant twist on the classic mince curry made with lean ground beef or turkey and packed with aromatic spices like garam masala, turmeric, and cinnamon. This recipe prioritizes bold flavors while keeping salt content to a minimum, using garlic, fresh ginger, and zesty lemon juice to enhance the taste naturally. Simmered in no-salt-added tomatoes and low-sodium broth, this dish is further enriched with a colorful pop of green peas and a fresh cilantro garnish. Ready in just 45 minutes, it's a wholesome dinner option perfect for serving over brown rice or alongside whole-grain bread. Whether you're managing your sodium intake or simply looking for a nutritious, comforting curry, this recipe strikes the perfect balance of health and indulgence.
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Recipe Information
Ingredients
- 1 pound lean ground beef or turkey
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes, no salt added
- 1 cup low sodium beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 cup frozen peas
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons vegetable oil
- 0.5 juice of half a lemon
Instructions
Heat the vegetable oil in a large pan 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 2 minutes until fragrant.
Add the ground beef or turkey to the pan, breaking it up with a wooden spoon, and cook until browned, about 5-6 minutes.
Stir in the tomato paste and cook for 2 minutes, allowing it to coat the meat well.
Add the diced tomatoes, low sodium broth, ground cumin, ground coriander, ground turmeric, ground cinnamon, garam masala, and red chili powder to the pan. Stir well to combine.
Bring the mixture to a simmer, reduce the heat to low, and cover. Let it cook for 15 minutes to allow the flavors to meld together.
After 15 minutes, add the frozen peas to the curry and cook for an additional 5 minutes.
Stir in the lemon juice and adjust seasoning to taste, adding more spices if desired.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed brown rice or your choice of whole grain bread.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 30.8 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 371 mg | 29% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3632 mg | 77% | |
*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.
