Curried Coconut Beef with Winter Vegetables

Add something flavorful to your Indian cuisine night. Serve this curried coconut beef cooked with carrots and parsnips – a tasty dinner.

  • prep time 25 min
  • total time 1 hr 55 min
  • ingredients 14
  • servings 6

Ingredients

1
can (14 ounces) coconut milk (not cream of coconut)
1
tablespoon vegetable oil
2
pounds beef stew meat
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1 1/2
tablespoons curry powder
1
tablespoon packed brown sugar
2
tablespoons lemon juice
3
medium carrots, chopped (1 1/2 cups)
2
medium parsnips, peeled and chopped (1 cup)
1 1/2
cups chopped peeled sweet potatoes
1
teaspoon salt
1/4
teaspoon pepper
Chopped fresh cilantro, if desired
  • 1 Heat oven to 350°. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
  • 2 Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.
  • 3 Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    495
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    29g
    29%
    (Saturated Fat
    16g,
    16%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    510mg
    510%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    7g
    7%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Iron
    24%;
    Exchanges:
    2 Starch; 1 Vegetable; 3 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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