· 27 Comments
Savour a guilt-free "fakeaway" evening with this flavorful Beef and Potato Curry recipe that won't add to your daily intake count. Plus, you can still relish a couple of crispy poppadums without any concern about exceeding your limit.
Gotta love a good ole simple curry and this one doesn't disappoint in flavour.
I love curries of any kind and eat one at least once a week, each time vary them up by using different meats, adding different vegetables and using a different blend of spices.
I had taken some beef out of the freezer to defrost, not entirely sure what I was going to make with it, and well curry just seemed like a perfect choice.
The amount of beef wasn't really enough for the whole family, so I added in a few baby yellow potatoes, to bulk it out and oh my what a delicious combination, the potatoes really absorb all that flavour and are a perfect addition when you don't have enough meat to serve the whole family.
My very close friend who's family are North Indian, tells me that adding potatoes to a curry is a very British thing to do and not something that Indian's really do. Although she often adds some potatoes to her curries and really enjoys them too.
You could actually make a really good vegetarian curry with just potatoes and other vegetables, cauliflower would be amazing!!
The spinach was a last minute addition, as I had some that needed using up, and it's a perfect way to add some speed to a dish like this Beef and Potato Curry.
Love a little mint yoghurt for adding to the top? just mix a bit of fresh mint into some plain fat-free yoghurt, with a little lemon juice and, sukrin: 1 (or other sweeteners of choice) to sweeten and then a pinch of salt. So easy to make and yummy for dollop on the top of your curry.
What about poppadums? ThesePatak's Poppadums are ones you can add to the microwave. I just spray with a little spray oil, place on a bit of kitchen paper and cook in the microwave as directed. The packaging tells you to brush with oil, but spray oil works perfectly. They are a great addition to any curry.
Looking for some other delicious curry recipes to enjoy? Check out these:
- Bombay Lamb Curry
- 4 Ingredient Quick Lentil Curry
- Coconut Chicken and Sweet Potato Curry
- Chicken, Sweet Potato and Lentil Curry
- Lamb and Vegetable Curry
- Lentil Curry
- Keema Curry
- Fruity Chicken Curry
- Roasted Butternut Squash and Lentil Curry
- Chicken and Cauliflower Curry
- Chicken and Eggplant Curry
or check out my FULL RECIPE INDEXfor over 500+ delicious recipes
This Beef and Potato Curry is a perfect one for freezing too if you have leftovers. Gotta love meals that are good for freezing, right? Just fully defrost and then place in a pan over a low heat till heated through or reheat in a microwave.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS BEEF AND POTATO STEW?
- Kitchen Scales
- Measuring Spoons
- Measuring Jug
- Santoku Knife(perfect knife for chopping veg)
- Chopping Board
- Large Casserole Pot
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Recipe Card
Beef and Potato Curry
Yield: SERVES 4
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Savor a guilt-free "fakeaway" evening with this flavorful Beef and Potato Curry recipe that won't add to your daily intake count. Plus, you can still relish a couple of crispy poppadums without any concern about exceeding your limit.
Ingredients
- 500g/17.5oz of stewing beef, raw
- 400g/14oz of baby potatoes, halved
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 2 teaspoon of grated ginger
- 1 teaspoon of turmeric
- 1 tbs of cumin seeds
- 1 tbs of ground coriander
- 1 teaspoon of garam masala
- 1 green chilli, chopped
- 4 cardamom pods
- 4 cloves
- 4 Roma tomatoes, peeled and chopped
- 1 cup/240ml of passata
- 1.5 cups/360ml of beef stock (or can use water)
- few handfuls of chopped spinach
- spray oil
- salt and black pepper
Instructions
- Spray a deep pot over a medium heat with spray oil
- Add the onion and fry till softened
- Add the garlic, ginger, cumin seeds and turmeric and fry for a further few mins.
- Add the coriander, cloves, chilli, cardamom pods, garam masala and chopped tomatoes along with the beef and stir till well coated.
- Add in the stock and passata, bring to a boil, reduce heat to low and then cover and simmer for 1 hour 30 mins. Check half way through, to see if needs a little more stock
- Add the potatoes for the last 30 minutes of cooking time.
- Once ready Add in the spinach and stir through.
- Season as needed with salt and black pepper
- Serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition Information
Yield 4Serving Size 1
Amount Per ServingCalories 329Total Fat 10gSaturated Fat 3.3gCholesterol 105mgSodium 393mgCarbohydrates 33.3gFiber 6.7gSugar 13.3gProtein 32.3g
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Reader Interactions
Comments
Irina says
This recipe is great. When I do SP days I substitute potatoes with red chilli ,but the taste is wonderful anyway. My husband and his friends are curry "experts" :),they approved this recipe.!!thank you.
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Jenny says
great recipe I have just been told to lower cholesteral so this recipe came up on my "low cholesteral recipe" search - the family never noticed so thank you so much.
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Moira Fox says
We had this for dinner today. Absolutely lovely. I made it because I had potato that needed to be used and am so pleased I did. Going to freeze the left overs for OH to take to work at some point
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Tina says
Do you put the meat in whole or cut it in cubes?
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Shevy (Slimming Eats) says
Hi Tina, it is cut up
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Lorraine says
Do we know how many calories are in this per portiin please? (If served without rice)
Many thanksReply
Shevy (Slimming Eats) says
Hi Lorraine - the calories haven't been calculated for this one yet, I will get it updated as soon as possible. Thanks
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Danielle Sweeney says
Amazing!! Made other curries before that I wasn’t too keen on, but this is definitely a favourite of mine now!! Sooooo good!! Can’t wait to try other recipes!
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Shevy (Slimming Eats) says
I am glad you enjoyed this Danielle. I love Indian food, so it's important to get my recipes as authentic as possible, so I can enjoy them at home for less syns than having a take away. Thank you for taking the time to comment.
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Hannah says
Can this be done in a slow cooker?
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Shevy (Slimming Eats) says
Yes I think it will work fine in a slow cooker.
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Heather says
I just wanted to check what kind of stock you use?
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Shevy (Slimming Eats) says
Hi Heather, I either use homemade or I buy cartons of fat free broth which is free. But any broth/stock is fine. Just check the instructions if using cubes/powder etc so that you get the correct ratio for mls you need.
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Vivienne Pennington says
Could you ,make this in the instant pot?
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Katie Hall says
Hi - when do you add the green chilli? I just made this and knew I was missing something!
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Shevy (Slimming Eats) says
Thanks for spotting, you add it at the same time as the cardamom pods. I'll get that updated.
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Steve Jones says
Hi. I know this is a silly question, but is it beef stock that needs to be used here?
Many Thanks!Reply
Shevy (Slimming Eats) says
yes you can use beef stock, but vegetable is fine too.
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Karen says
Could you change the beef to chicken.
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Shevy (Slimming Eats) says
yes you sure could, you may want to cook for a slightly less time though.
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Janet says
I have ground cumin and cardamom. Could I use these instead of cumin seeds and cardamom pods?
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Siobhan (Slimming Eats) says
yep those should be fine.
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Tracey says
This is BEST curry .... I've struggled to find a beef curry I like but this is amazing Thank you Siobhan!
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Rachael says
Hi, what can be used instead of Roma tomatoes?
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Siobhan (Slimming Eats) says
you can use any tomatoes if you can't get roma. 🙂
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Elizabeth Jackson says
This is a great recipe so simple yet so delicious
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Wendy Goddard says
Made this for the first time tonight. Absolutely delicious. Highly recommended.
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