Ground Beef Curry
Ground Beef Curry
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 436 |
| pro | 28 g |
| total fat | 23 g |
| sat. fat | 5 g |
| carb | 31 g |
| fibre | 5 g |
| chol | 60 mg |
| sodium | 1,104 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 30 |
| vit A | 14 |
| vit C | 62 |
| folate | 18 |
Ground beef often goes on sale, and that's the time to buy an extra pound or two for quick weeknight dinners.
Ingredients
- 1 lb lean ground beef
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup mild Indian curry paste
- 1 can (28 oz/796 ml) diced tomatoes
- 2 potatoes, diced
- 1/2 tsp salt
- 1 cup frozen peas
- 1/4 cup chopped fresh coriander
- 1 tbsp chopped fresh mint, (or 2 tsp/10 mL dried)
Preparation
In nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat. Transfer to bowl. Add oil to pan; fry onion, and jalapeno if using) until golden, about 4 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute.
Stir in beef, tomatoes, potatoes and salt ; cover and simmer until potatoes are tender, about 15 minutes. Add peas, half of the coriander and the mint; heat through. Sprinkle with remaining coriander.
More curry recipes:
- Coconut Curry Simmered Fish Fillets
- Curry Soup
- Vegetable Curry
- Red Coconut Chicken Curry
- Curry Vegetable Triangles
Source : Canadian Living Magazine: November 2004
- Keywords : Main Course; Skillet; Curry; Ground beef; Jalapeno pepper; Peas; Tomatoes; Potatoes;
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