Looking for a hearty, nutritious meal that’s easy to prepare? This Slow-Cooked Spicy Beef Curry is rich in flavour, packed with protein, and low-fat to fuel your body and satisfy your taste buds! Marinated in warming spices and slow-cooked to perfection, this curry is packed with depth and nourishment.

Nutritional Benefits:

✅ High Protein (30g per serving): Supports muscle repair and recovery
✅ Anti-Inflammatory Spices: Turmeric, cumin, and ginger help reduce inflammation
✅ Low-Fat & High in Fiber: A balanced dish to keep you feeling full and energised

MACROS

267 CALORIES

30 PROTEIN

21 CARBS

7 FATS

4 FIBRE

TOTAL TIME

5 hours

SERVES

6 portions

INGREDIENTS:
Marinade: 

• 150 millilitres of low-fat natural yoghurt 
• 1 kilogram of lean casserole steak, cut into 3 centimetre pieces 
• 1 teaspoon of ground cumin 
• 1 teaspoon of ground coriander 
• 1 teaspoon of ground turmeric

Curry: 

• 1 tablespoon of olive oil 
• 1 white onion, diced 
• 2 tablespoons of ground coriander 
• 1½ tablespoons of ground cumin 
• 6 cardamom pods 
• 1 teaspoon of ground turmeric 
• 2 teaspoon of garam masala 
• ½ teaspoon of black pepper 
• 4 dried Kashmiri chillies 
• 1 green chilli, diced 
• 3 garlic cloves, crushed 
• 13 centimetre piece of ginger, peeled and grated 
• 2 tablespoons of tomato paste
  
  INSTRUCTIONS
• Begin by combining the ingredients for the marinade in a large bowl making sure to mix well. Once the marinade has come together, add the steak and massage the marinade into the meat so that it absorbs the delicious flavours. Cover with kitchen wrap and place the steak in the fridge for 2 hours. 
• Heat the oil in a large frying pan and cook the marinated steak for 5 minutes until it has sealed. Add the onions to the pan and gently sauté them until they have softened and are turning translucent. 
• Add the coriander, cumin, cardamom, turmeric, garam masala, black pepper, Kashmiri chillies, fresh chillies, garlic and ginger to the pan and let them cook for 4 minutes, by which point the spices will smell aromatic. 
• Stir in the tomato paste, stock, chopped tomatoes and lemon juice. Bring the sauce to a simmer before transferring the curry to a slow cooker and cook on high for 3 hours. 
• Once the meat is tender and the sauce looks rich and moreish, season to perfection. To serve, scatter over some freshly chopped coriander for some added freshness and enjoy.

Dietary Highlights:

Lean Protein
Gluten-Free
Naturally Anti-Inflammatory

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