Beef and Vegetable Curry

  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 4

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
35mg
12%
Sodium
340mg
14%
Total Carbohydrate
46g
15%
Dietary Fiber
4g
16%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
25%
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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