Creamy Indian Beef Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,011 mg | (25 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 33 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams Beef (such as from the hip)
- 4 Tbsps Yogurt (0.1% fat)
- 1 Tbsp cilantro (ground)
- ½ tsp Turmeric (ground)
- ½ tsp Chili powder
- 4 Tbsps Shredded coconut
- 1 Tomato
- 2 garlic cloves
- 30 grams ginger
- 3 onions
- 2 Tbsps Coconut oil
- 3 green Cardamom
- 3 cloves
- ½ tsp fennel seeds
- 1 Cinnamon stick
- salt
- 300 milliliters Coconut milk
- 2 Tbsps minced cilantro
Preparation steps
Rinse beef, pat dry, roll and place in a bowl. Mix yogurt in a bowl with coriander, turmeric and chili powder, stir and then mix with beef. Cover and let rest for at least 2 hours. Soak coconut in a bowl with 150 ml (approximately 5 ounces) of hot water.
Rinse tomatoes, remove stalks and chop. Peel garlic and ginger, coarsely chop and mash together with tomato in a bowl. Peel onions and chop finely.
Heat oil in a large saucepan. Crush cardamom and add to the saucepan with cloves, fennel and cinnamon. Toast for about 10 minutes, then add onions and fry over medium heat until light brown. Add beef and marinade to the saucepan, mix, fry for about 5 minutes, add salt and grated coconut (including water) and then stir in tomato mixture. Cover and simmer over low heat for about 30 minutes while stirring occasionally. Then add 200 ml (approximately 7 ounces) coconut milk. If the sauce is too thick add some more coconut milk. Season with salt. Serve drizzled with remaining coconut milk and garnished with cilantro. Can be served with flatbread if desired.
