Beef Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,185 mg | (30 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams Beef (from the shoulder, ready to cook)
- 3 carrots
- 1 red paprika
- 2 ½ centimeters fresh ginger
- 2 garlic cloves
- 3 onions
- 2 Tbsps vegetable oil
- 2 Tbsps red Curry paste
- 400 milliliters Beef broth
- 3 Tomatoes
- 4 Tbsps Natural yogurt
- salt
- freshly ground peppers
- Lime juice
- cilantro (for garnish)
Preparation steps
Rinse the meat, pat dry and cut into bite-size pieces. Peel the carrot and cut into thin slices. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into thin strips. Peel and finely chop the ginger, garlic and onions.
Heat the oil in a Dutch oven and saute the meat until browned all over. Remove with a slotted spoon and set aside.
Add the onion, garlic and ginger to the pan and saute in the drippings until the onion is translucent. Stir in the curry paste, return the meat to the pan and pour in the broth. Bring to a boil, reduce to a simmer and cook over medium heat, stirring occasionally for 40 minutes.
Meanwhile, blanch the tomatoes in a pot of boiling water, peel, quarter, remove the seeds and finely chop. Add to the pan along with the carrots and the pepper and simmer 20-30 minutes.
Stir in the yogurt and season with salt, pepper and lime juice. Garnish with cilantro.
