Beef Curry

12 105 365
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 30 min 2
Beef Curry
Health Rating


2 tbsp Coriander, ground
1 tbsp Cumin
1 tsp Turmeric, powder
1/2 tsp Black pepper
1 tsp Chili powder (optional)
2 clove(s) Garlic (crushed)
2 tsp minced Ginger root
2 1/2 tbsp Lemon juice
2 tbsp Extra virgin olive oil
227 gm Beef, chuck, blade, lean (cut into big cubes)
2 tbsp Tomato paste, canned (optional)
1 cup Bone broth, Organic (beef)


1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

2. Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

3. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.

4. Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with cauliflower “rice” and coconut raita. Top with mint leaves.



Serve with sautéed vegetables OR cauliflower rice (see Meal Garden recipes)

Serve 2, use remaining for leftovers, or freeze.

Nutrition Facts

Per Portion

Calories 365
Calories from fat 205
Calories from saturated fat 46
Total Fat 22.8 g
Saturated Fat 5.1 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 14.4 g
Cholesterol 65 mg
Sodium 319 mg
Potassium 696 mg
Total Carbohydrate 11.7 g
Dietary Fiber 2.8 g
Sugars 3.2 g
Protein 28.2 g

Dietary servings

Per Portion

Fruit 0.1
Meat 1.3
Vegetables 0.2

Energy sources