This tasty beef curry is easy to make and can either be cooked on the hob or in a slow cooker. The peppers and carrots can count towards your 5 a day and red meat such as beef is a good source of iron.
For a vegetarian version, use soya chunks instead of beef or add different vegetables.
Serves: 4 adults
Preparation time: 20 mins
Cooking time: 2 hrs
240g lean braising steak cut into chunks
2 medium onions chopped
1 peppers, any colour deseeded and chopped
2 garlic cloves
2 tbsp curry powder
2 cans chopped tomatoes
2 tbsp mango chutney
2 tbsp tomato puree
200g easy cook long grain white rice
What to do:
1. Brown the beef in a large saucepan or flameproof casserole dish over a low heat. Add the onion and
cook for 5 minutes, stirring occasionally.
2. Add the peppers, carrots and garlic. Cook for 5 minutes, stirring often to stop it from sticking, adding a
little water if necessary.
3. Add the curry powder and stir well to mix, then add the tomatoes, mango chutney, 300ml water and the
tomato puree. Cover and simmer gently for about 1 ½-2 hours, or until the meat is tender, adding more
water if necessary.
4. About 15 minutes before serving, cook the rice according to packet instructions. Serve with the curry.
If you're making this in a slow cooker, transfer the curry at step 3, you won't need to add the 300ml water.Y
Tasty tip: For extra heat, add a generous pinch of dried chilli flakes when you stir in the curry powder.
Per adult portion (i.e. ¼ recipe)
67g carbohydrate of which 23g sugars
3.5g fat of which 1g saturates
312mg sodium equivalent to 0.7g salt
suitable for freezing
This recipe is taken from the Change4Life online Meal Mixer and smartphone app. Download and find out more information here.
For more information on pregnancy health and advice go to www.nhs.uk/Start4Life