Healthy Beef Curry

A great recipe for the winter weather to keep our taste buds satisfied without the extra calories!

1 tbls coriander ground

1 tbls cumin, ground

½ tbls turmeric, ground

1 tsp black pepper

1 tsp chilli powder

½ tbls grated ginger

Juice from 1 lemon and rind

1 tbls rice bran oil

600g chuck steak, extra lean

1 tbls tomato paste

1 ½ cups Jap’ pumpkin, cut into chunks

½ brocolli, cut into florets

3/4 cup lentils

1 litre beef stock, low sodium


Combine first seven ingredients to form a paste. Set aside. Heat oil in a large pot and in batches brown the beef. Take out of pot or move to one side. Add spice paste and cook for a minute. Put beef back into the pot and stir to coat with the spices. Add the paste and stir. Then add the pumpkin and broccoli  and lentils and stir to combine. Add the stock and bring to the boil. Now reduce to a simmer and cook covered for about 1½ hours. Beef will be tender. Remove lid, and let the sauce thicken slightly. Allow the curry to cool before storing in containers in the freezer. To serve, garnish with shredded mint and a lemon cheek. Serves 4


Calories per serve- 344 calories