Slow Cooked Beef Curry with Diced Potatoes
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
34.4g
Energy (kJ)
1406kJ
Energy (kcal)
335kcal
Carbohydrate incl. fibre (g)
22.0g
Carbohydrate excl. fibre (g)
17.6g
Sugar (g)
5.2g
Fibre (g)
4.4g
Fat (g)
13.4g
Saturated fat (g)
5.4g
Unsaturated fat (g)
9.0g
Monounsaturated fat (g)
6.2g
Polyunsaturated fat (g)
2.7g
Trans fat (g)
0.5g
Cholesterol (mg)
113mg
Sodium (mg)
550mg
Salt (g)
1.38g
Vitamin A (IU)
323IU
Vitamin C (mg)
97.9mg
Calcium (mg)
111mg
Iron (mg)
5.94mg
Potassium (mg)
1225mg
Total
137.6g
5623kJ
1341kcal
87.8g
70.2g
20.8g
17.6g
53.7g
21.6g
35.9g
24.9g
10.7g
1.9g
451mg
2199mg
5.51g
1294IU
391.7mg
444mg
23.75mg
4902mg
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 tbsps medium curry powder
- 600 g diced stewing beef
- 1 green pepper sliced
- 1 yellow pepper sliced
- 300 g diced potatoes
- 400 ml water
- 400 g can chopped tomatoes
- 1 Knorr Beef Stock Cube
- 50 ml yoghurt
- fresh fresh herbs to garnish
- 1 Heat the oil in a large pan, then fry the onion and the curry powder for 2 minutes. Add the beef until it's browned.
- 2 Add the peppers, potatoes, and stir.
- 3 Cover with the water, tomatoes and add the Knorr Stock Cube. Bring to the boil, turn down the heat and simmer with a lid on for 2–3 hours or until the beef is tender.
- 4 Serve with a dollop of yoghurt and fresh herbs.