Beef curry casserole is a medium hot, melt in your mouth curry which is only 350 calories per serving and is really simple to prepare.
You’ll love the simplicity of this beef curry casserole.
You just pop it into the oven for a couple of hours whilst you get on with doing other things.
A perfect, easy healthy curry, ready and on the table with minimum effort.
The cooking aromas of this beef curry casserole will fill your house with anticipation of eating it!
Lady Lynne and I have this beef curry casserole as one of our regular “Sunday Curries”.
And as it’s really low in calories at 350 calories per serving on its own, we also have 3 home-made chapatti breads or naan breads with it.
So folks enjoy this fantastic beef curry casserole recipe.
Beef curry casserole is a medium hot, melt in your mouth curry which is only 350 calories per serving and is really simple to prepare.
- Low fat cooking spray
- 400 g lean casserole beef trimmed and chopped into 3cm chunks. Seasoned with freshly ground pepper
- 1 large onion, diced
- 1 red chilli, deseeded and finely chopped
- 2 green chillies, finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 inch piece of fresh ginger, peeled and finely chopped
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1/2 tsp paprika
- 1 tbsp garam masala
- 1/2 tsp turmeric
- 200 g can chopped tomatoes half a standard size can
- 200 ml cold water.
- 2 tsp salt
- Turn on oven to 190C Fan.
Place the onion, chillies, garlic and ginger into a blender and blitz into a paste.
Spray the bottom of a casserole dish 5 times with the low fat cooking spray. Turn the heat on high, then lower to medium when the oil begins to bubble. Add the cumin and fenugreek seeds, stir them around so they begin to release their flavour, and add 1 tbsp. water.
- Stir in the onion mixture and cook, stirring until lightly browned.
Add the paprika, garam masala and turmeric, cook, stirring well for 1 minute.
- Add the bowl of the beef, brown it in the mixture.
- Add the ½ tin of tomatoes, water and salt. Stir well for 2 – 3 minutes until well blended. Bring back to the boil.
- Put in the oven and cook for 30 minutes, stir and check.
- Cook for a further 30 minutes, or until the meat is tender. Then serve.
Serve with chapatti, naan breads or basmati rice.
And if you’ve any comments, I’d love to hear them below! Thanks and see you next time!
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