Low Sodium Potato and Beef Curry
Indulge in the rich, aromatic flavors of this Low Sodium Potato and Beef Curry, a wholesome dish that's perfect for anyone seeking a heart-healthy dinner option without sacrificing depth of taste. Featuring tender cubes of beef, velvety potatoes, and a fragrant blend of spices like turmeric, cumin, and curry powder, this recipe achieves bold flavor without relying on excess salt. Simmered in a luscious combination of low sodium beef broth and creamy coconut milk, the curry is both comforting and nutritious. It’s garnished with fresh cilantro and brightened with a hint of lemon juice for a balanced finish. Ideal for busy families, this hearty one-pot meal requires minimal prep and is perfect for batch cooking or meal prep. Serve it on its own or pair with steamed rice for a complete, satisfying dish.
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Recipe Information
Ingredients
- 1 pound beef chuck, cut into cubes
- 3 medium potatoes, peeled and cubed
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 cups low sodium beef broth
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons olive oil
- 0.25 cup fresh cilantro, chopped for garnish
- 0.5 teaspoon fresh ground black pepper
- 1 lemon, juiced
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven.
Add chopped onions and sauté until they become translucent, about 5 minutes.
Stir in garlic and ginger, cooking for another 2 minutes until fragrant.
Increase the heat to medium-high. Add the beef cubes to the pot, browning them on all sides. This should take about 5-7 minutes.
Reduce the heat to medium. Stir in the curry powder, ground coriander, ground cumin, and ground turmeric, coating the beef evenly with the spices.
Add the tomato paste to the pot and stir it into the beef, cooking it for another 2 minutes.
Pour in the low sodium beef broth and coconut milk, stirring well to combine. Bring the mixture to a boil.
Once boiling, add the cubed potatoes to the pot. Reduce the heat to low, cover, and let the curry simmer for 60 minutes, stirring occasionally.
Check the tenderness of the beef and potatoes. If they're not tender, continue cooking for an additional 15-30 minutes.
Once cooked, add fresh ground black pepper and the juice of one lemon to the curry. Stir well.
Adjust seasoning as needed, though additional salt should be avoided to keep it low sodium.
Serve hot, garnished with chopped cilantro.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 33.3 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 5544 mg | 118% | |
*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.
