SPICY BEEF CURRY STEW
Ingredients:
- 150g Lean beef (veal, lamb leg, kangaroo, goat, camel)
- 1 teaspoon extra virgin olive oil (7g)
- ½ clove garlic, minced
- ¼ teaspoon chopped fresh ginger
- 1 jalapeno peppers, diced
- 1 teaspoon curry powder
- 100g diced tomatoes
- 100g cauliflower
- 50g onion, sliced and quartered
- 100ml water
- 50ml canned coconut milk
- Salt and pepper to taste
Method:
- Heat the olive oil in a skillet over medium heat and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes.
- Add the cauliflower florets with 100ml water. Bring to boil and cook till the meat and vegetables are soft and tender for approximately 10 minutes over medium heat and then pour the coconut milk and simmer for another 5 minutes over low heat.
Nutrition Facts:
- Calories: 400.6 Cal
- Protein: 37.5g
- Carbs: 17.5g
- Fat: 19.9g
