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One-pot Beef Curry

  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 250 g onions, chopped
  • 3 garlic cloves, peeled and crushed
  • 20 g fresh ginger, thickly sliced
  • 2 tbsp mild Indian curry powder
  • 600 g braising steak, cubed
  • 400 g tinned light coconut milk
  • 1 beef stock pot
  • 200 g fresh baby spinach leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

279kcal

Energy (kJ)

1170kJ

Protein (g)

25.6g

Carbohydrate incl. fibre (g)

9.3g

Carbohydrate excl. fibre (g)

6.5g

Sugar (g)

2.9g

Fibre (g)

2.9g

Fat (g)

15.7g

Saturated fat (g)

7.1g

Unsaturated fat (g)

6.6g

Monounsaturated fat (g)

5.2g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

69mg

Sodium (mg)

238mg

Salt (g)

0.60g

Vitamin A (IU)

2347IU

Vitamin C (mg)

10.5mg

Calcium (mg)

87mg

Iron (mg)

2.75mg

Potassium (mg)

622mg

Total

1677kcal

7020kJ

153.4g

55.9g

38.8g

17.5g

17.1g

94.5g

42.8g

39.4g

31.1g

8.3g

0.0g

414mg

1430mg

3.58g

14082IU

62.8mg

521mg

16.48mg

3733mg


  • 1 Heat a splash of oil in a large casserole.
  • 2 Once the oil is hot add the beef, keep on stirring until the meat is brown all over
  • 3 Add the onions, garlic, and all the spices and stir through
  • 4 Heat it through for 5 minutes over medium-low heat.
  • 5 Add 0,5l water and coconut milk, bring to a boil and add the Knorr Rich Beef Stock Pot.
  • 6 Lower the heat to a simmer, cover and cook for 1 ½ hour, stirring occasionally so the food doesn't stick (add a little hot water if it is sticking).
  • 7 When the meat is tender add the spinach and stir it through, bring to a boil.