Try this SRI LANKAN BEEF AND POTATO CURRY recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a heavy, lidded pan. Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.
Add the remaining spices and cook for 30 seconds. Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.
Add the coconut milk, bring to the boil, cover with a lid and simmer for a total of 45 minutes, adding in the potatoes after 20 minutes. Just before serving, stir in the spinach leaves and lemon juice and taste the seasoning.
Serve with the coriander sprinkled over and a pile of warm chapatis.
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Serving Size: 1 (1226g) | ||
Recipe Makes: 1 | ||
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Calories: 594 | ||
Calories from Fat: 33 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.3mg | 5 % | |
Potassium 3005.6mg | 79 % | |
Total Carbohydrate 133g | 39 % | |
Dietary Fiber 21.8g | 87 % | |
Sugars, other 111.2g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 594
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