Beef & Potato Curry Recipe


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Beef & Potato Curry Recipe from the Recipes 4U Cookbook

 

Beef & Potato Curry Recipe

Recipe Ingredients

2 lb boneless beef stew meat
3/4 tsp salt
1 tsp tumeric
1/2 cup veg oil
2 yellow onions,finely chopped
5 cl garlic, minced
1 tsp minced fresh ginger
1/4 cup cumin
1 tbsp coriander
1 tbsp paprika
1 tsp cayenne
1 tsp cardamon
1 tbsp chopped fresh cilantro
4 medium potatoes, peeled, quartered
5 cup water

Recipe Preparation

In a bowl, mix beef, salt and tumeric. Heat oil in a pot on medium.
Add onion, garlic and ginger and sautee 3 min. Add the beef mix and
spices and sautee 5 min. Add the water, cover and simmer til beef
tender. Add potatoes and simmer another 20 min.

 

 

Servings: 4

 

 

 

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Food Tips of the Week

Losing weight

In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
Some reduced carbohydrate diet tips:
* Don't miss meals Most low carbohydrate recipes are, not surprisingly, low in carbohydrates. Our bodies need energy, and carbohydrates are a quick acting source of energy. A lower carbohydrate diet requires care and attention in monitoring you energy intake, as any energy contributed by protein and fat is slower acting.

* Don't forget the fiber Decreasing the carbs in your meals often results in fiber reduction as well. Check for reduced carbohydrate recipes that are rich in fiber to redress this.

Foods containing allyl sulfides
( includes pickled shallots, white onions and spring onions)

The onion family of vegetables is rich in allyl sulphides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Although there is insufficient hard medical proof at hand, allyl sulfides are also thought by nutritionalists to reduce symptoms with blood circulation, sterilization and diabetes.

Foods containing allyl sulfides are low in calories, so should be included in your weight loss program.






Beef & Potato Curry Recipe Category

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Beef & Potato Curry Recipe

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