Beef and Vegetable Curry

Add something spicy to your family’s Indian dinner! Serve this delicious beef and vegetable curry over rice - a dish that’s ready in 25 minutes.

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  • Servings 4
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  • ingredients 10
  • Prep Time 25 min
  • Total Time 25 min

Ingredients

4
cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1/2
lb. boneless beef top round steak, thinly sliced
1
medium onion, sliced
3
garlic cloves, minced
1
medium carrot, sliced (2/3 cup)
1
medium red bell pepper, cut into 1-inch pieces
1
(8-oz.) pkg. fresh whole mushrooms, quartered
2/3
cup lite coconut milk*
1
tablespoon curry powder
1
tablespoon fish sauce or soy sauce

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Directions

  • 1 While rice is cooking, spray large nonstick saucepan or Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook until no longer pink, stirring occasionally. Add onion and garlic; cook about 30 seconds.
  • 2 Add all remaining ingredients except rice. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until beef is tender, stirring occasionally. Serve over rice.

EXPERT TIPS

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Expert Tips

* To substitute for coconut milk, combine 3/4 cup skim milk, 2 teaspoons cornstarch and 1 teaspoon coconut extract; mix well.

Nutrition Information 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
),
Cholesterol
35mg
35%;
Sodium
340mg
340%;
Total Carbohydrate
46g
46%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
50%;
Calcium
4%;
Iron
25%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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