Beef Vegetable Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
502
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 152.3 μg | (254 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,247 mg | (31 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef
- 2 onions
- 2 garlic cloves
- 2 Tbsps Ghee
- 2 Tbsps Curry paste
- 750 milliliters Beef broth
- 4 Tomatoes
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 150 grams Spinach
Preparation steps
1.
Rinse beef, pat dry and chop as needed. Peel onions and garlic, chop garlic finely and dice onions into small pieces. Heat ghee in a large pan and saute onions and garlic until translucent. Add beef and cook briefly. Add curry paste, mix in and deglaze the pan with a little beef broth. Rinse tomatoes, remove stalks and cut into small pieces. Add tomatoes to the pan and season with lemon juice, salt and pepper. Cover and simmer for about 1.5 hours. During the cooking time, stir and add broth as needed.
2.
Rinse spinach, trim and coarsely chop. Add spinach to the pan during the last 15 minutes of the cooking time. Arrange curry on plates and serve.
3.
Serve with rice if desired.
