Malaysian Style Beef Curry
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
539
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Basmati rice
- salt
- 2 onions
- 3 Bell pepper (red, yellow and green)
- 500 grams Beef
- 2 garlic cloves
- 1 Tbsp vegetable oil
- 1 tsp ground Turmeric
- ½ tsp ground Cumin
- 1 generous pinch ground cloves
- 1 generous pinch Ground cinnamon
- 1 generous pinch ground ginger
- 200 milliliters Beef broth
- 200 milliliters Coconut milk (unsweetened, canned)
- cayenne pepper
- cilantro (for garnishing)
Preparation steps
1.
Rinse rice in a sieve and bring to a boil with two parts of water and a pinch of salt. Simmer on low heat, covered, for about 20 minutes.
2.
Peel onions and dice. Rinse peppers, halve, remove seeds and ribs and cut into pieces. Rinse meat, pat dry and cut into strips. Peel garlic cloves and chop finely.
3.
Heat oil in a pan, brown meat on all sides. Add onion, garlic, peppers, turmeric, cumin, cloves, cinnamon and ginger and saute for 1-2 minutes. Deglaze pan with broth and coconut milk and simmer, stirring occasionally, for about 10 minutes on low Add broth as needed.
4.
Season with salt and cayenne pepper to taste. Arrange rice on plates, top with beef. Garnish with cilantro leaves and serve.
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