Text only

Beef curry


beef curry
Serves:
2
Time:
55 min



A spicy delight served with rice and relish


Traffic lights

Find out more about traffic light labelling.
Each serving contains:

LOW
SALT
1.0g

LOW
SUGAR
18.2g

LOW
SAT
2.4g

LOW
FAT
8.4g


Contains allergens

Ingredients

switch to imperial

  • 200g stewing beef or soya chunks
  • 1 onion, finely chopped
  • 1 pepper, finely chopped
  • 1 carrot
  • 2 cloves of garlic
  • 1 tbsp curry powder
  • 1 tin chopped tomatoes
  • 1 tbsp mango chutney
  • 1 tbsp tomato puree
  • 130g basmati rice, raw

Method

  1. Chop the beef into cubes, about 2cm square.

  2. Brown the beef in a pan over a low heat; add the onion and cook for 5 minutes, stirring occasionally.

  3. Add the chopped pepper, carrot and garlic, cook for 5 minutes stirring often to stop it from sticking, add a little water if necessary.

  4. Add the curry powder and stir well to mix.

  5. Add tomatoes, mango chutney and tomato puree, simmer gently for 20 minutes, adding more water if necessary.

  6. Cook rice according to packet instructions and serve.



Nutritional information

Nutrient Per 100g Per 581g portion
Energy 97 kcal (410 kJ) 564 kcal (2383 kJ)
Protein 7.1g 41.5g
Carbohydrate 14.2g 82.5g
(of which sugars) 3.1g 18.2g
Fat 1.7g 9.8g
(of which saturates) 0.5g 2.9g
Fibre 1.0g 5.6g
Sodium 0.07g 0.40g
Salt 0.2g 1.0g


Allergy advice

May contain soya


Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start and after handling raw meat. Keep raw meat away from ready-to-eat foods such as salad, fruit and bread. Any leftovers should be cooled within 1-2 hours and placed in the fridge (for up to 2 days) or frozen. When reheating always make sure that the dish is steaming hot all the way through before serving, never re-heat food more than once. Cook the rice as required, use immediately or cool within 1 hour and refrigerate, use within 24 hours