Spicy tomato beef curry

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Sweet, raw

  2 onion or 662g

• Ginger root

  Raw

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Coriander seed

  Spices

  1 tbsp or 5g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Tomatoes

  Green, raw

  5 large or 910g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Carrots

  Raw

  2 large or 144g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  200g

• Garam Masala

  Badia

  3 tsp or 72g

• Beef chuck

  Clod roast, separable lean only, trimmed to 1/4" fat, all grades, raw

  400g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Heat the oil in a large non-stick fry pan over a medium to high heat. Add in the chuck steak and brown for 2-3 minutes. Mix in the onion, ginger, turmeric, garam masala and coriander and cook for a further 1-2 minutes, until fragrant.Season with salt and pepper and add in the chillies, tomato, capsicum, carrot and zucchini. Bring the mixture to a simmer and transfer to a slow cooker for 6-8 hours. Alternatively, cook on the stove on a gentle simmer for 45-50 minutes, stirring occasionally, until the meat is tender and falling apart and the sauce is rich and thick.Serve with rice, couscous or multigrain bread, plus fresh coriander and natural yoghurt.

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