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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.