Mild beef curry. This easy healthy recipe is delicious, low in calories and packed with flavour. This simple Indian curry is one all the family will enjoy!
The reason for this healthy mild beef curry?
Well, I can eat my curry exceedingly hot but I do need to remember that not everyone is like me in having an asbestos mouth!
I think I was lucky enough to gain my asbestos mouth and my asbestos hands by working with lots of really hot food.
And carrying lots of hot dishes when I worked as a kitchen porter in the woodlands hotel during my student days in Dundee!
Ah, those student days……
...I digress.....
Folks, there's recently been a number of vegetarian dishes on the blog.
I've been extolling the benefits of following a diet rich in vegetables, pulses, nuts, seeds and fresh fruit, like the Mediterranean diet which my other half and I will generally try to follow.
But we do eat meat, just not a lot!
And on occasion, when we do have beef, it’ll be something really special with the beef, and only the best qualify lean Scottish beef.
Something like this healthy mild beef curry, one of our Sunday curry favourites!
Hence the reason for this mild curry recipe today, because I want everyone to be able to enjoy a good healthy beef curry!
So What's So Great About This Mild Beef Curry Recipe?
- It's an easy beef curry recipe. Most of the ingredients are spices designed to bring out the best flavours.
- It's a healthier curry recipe. Using cooking spray and a food processor reduces the need for oil /ghee which lots of Indian takeways use. That makes this beef curry lower in calories and fat.
- There is no dairy used in this curry. Making it a dairy free beef curry.
- This is a low cost curry. The main cost is the meat. Many of the spices are ones you might already have a home.
- Can you freeze this beef curry? Yes, divide what leftovers you have into sealable containers and freeze.
- Can you reheat beef curry? Yes, reheat it thoroughly either in your microwave or on a stove in a saucepan by stirring it over a low heat until piping hot.
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Other Popular Beef Curry Recipes You Might Also Like
- This slow cooker beef curry is absolutely packed full of flavour. It’s an easy healthy recipe that makes the meat so tender it will melt in your mouth!
- Creamy coconut beef curry has all the amazing flavours that you would expect from a dairy cream based curry but, it’s made with healthier creamed coconut and it’s lower in calories and fat.
- Beef Curry Casserole is a delicious medium spiced curry. It’s low in calories at 336 per serving and can be ready and on the table in just 2 hours!
Mild Beef Curry Recipe
I recommend serving this mild curry recipe with rice. I prefer wholegrain basmati rice myself because it’s better for you.
However, if that’s not your preference then use white basmati rice.
Also you can freeze any left overs and easily reheat in the future.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Mild Beef Curry Recipe
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Equipment
Ingredients
- Low fat cooking spray
- 2 large onions , diced
- 3 garlic cloves , crushed
- 150 ml warm water
- 2 green chillies , seeds removed and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoon mild chilli powder
- 1 teaspoon ground ginger
- 500 g lean beef , cubed
- 1 teaspoon tamarind pulp*
- 1 tablespoon chopped coriander
Instructions
- Spray the bottom of a casserole / large pan with the low fat cooking spray about 5 times. Turn the heat on high, then once the oil begins to bubble, turn the heat down to a medium heat and sauté the onion and garlic, stirring continuously for about 5 minutes.
- Add 50 ml of the water.
- Add the green chillies, cumin, turmeric, chilli powder and ginger. Continue to cook, stirring well for a further 3 minutes.
- Either by using a stick blender or transferring the contents to a food processor / blender, blitz the mixture until it resembles a smooth curry paste.
- Return to the casserole / large pan, and heat the curry paste until it simmers.
- Add the cubed beef, stir in well, then add the remaining water.
- Bring the contents to a simmer, put a lid on and cook, stirring occasionally for 1.5 hours. Check and top up water if required.
- Cook until the meat is tender. Once tender stir in the tamarind pulp.
- Serve topped with the chopped coriander.
GiGi Eats
OMG I CAN EAT THIS AND I WILL MAKE IT AND EAT IT VERY SOON! Mild is the key word here 😉 I don't like super spicy!
neil@neilshealthymeals.com
Hey GiGi, that's great 🙂 I really hope you enjoy this, and I welcome any feedback.
This isn't super spicy, but for yourself just put 1 tsp. mild chilli powder in initially, that way you can check it for spiciness to suit your taste. Add the other tsp. if you feel you would like to after tasting with 1 tsp.
Erin@BeetsPerMinute
I have a confession ...I don't like curry. It's really making life in Scotland difficult. There's curry everywhere and it's so popular. I'm sort of a spice wimp for starters. I also know there's all different kinds of curry out there too. Any suggestions for a "curry for wimps/beginners"? LOL
neil@neilshealthymeals.com
Ah, yes, curry. You're right, its everywhere, Glasgow's favourite dish I think? Well that and Italian, which seems to be around every corner too 😉
So as a curry novice 🙂 you would probably want one of the two mildest curry's I can think of.
Either a Korma or a Passandra. Korma is normally made with cream, but the https://neilshealthymeals.com/lighter-chicken-korma/ dish I make is made from yogurt, so Korma wise you might want something like that, miss out the hot chilli powder altogether or substitute with mild chilli powder.
Or, if eating out, see if there's any Passandra dishes, if you can eat cream, then fine with Passandra, if not something cooked in yogurt with a little spice should be fine?
Hope this helps!
Susie @ SuzLyfe
NOMS. This seems to me like a Masamum (?) curry, which I've only had once but it was soooooo good. I generally don't order curries because I don't know how each place makes them (not worth it with the ole stomach) but I need to try to make it some!
neil@neilshealthymeals.com
Nom nom nom noms! 🙂 Hey, yeah it I suppose it does have traits of a Massaman curry (I never thought about that) what with some of the spice ingredients and the fact it's made from beef.
I agree. I got Curry cooking lessons a few years ago, and I loved the lessons. It was because I wanted to know EXACTLY what was in the Curry, and to be able to recreate restaurant style dishes at home. Once you start making your own curries, you can't stop! (Well I can't anyway as you've probably noticed!) 😀
Sandra Laflamme
Beef curry sounds so delicious. I may have to try making this for my husband. Thanks for sharing your great recipe!
neil@neilshealthymeals.com
Hi Sandra, thanks for taking the time to read and comment on my recipe!
I'd love feedback if you get a chance to make this for your husband. Or maybe you could challenge him to make it for you? 🙂
Shashi at RunninSrilankan
I love super spicy curry too - but I have to remember to tone it down when friends come by - because, otherwise - things could get ugly! 🙂
Another fantastic curry, Neil - I am a huge fan of ALL the spices - I bet this perfumed the whole house!
neil@neilshealthymeals.com
Ha ha, exactly Shashi. 🙂
I usually know when I've made it too hot for Lynne because she eats all of the protein / veg / meat in the curry and leaves the sauce!
When I'm experimenting / making my curry dishes (usually on a Sunday) Lynne often has to go out of the house too because, as you say, the aroma perfumes the whole house and she moans all day about how hungry she is and tries to sneak little bits of the curry ingredients when I'm not looking (or when she thinks I'm not looking 😉 )