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Madras Meat and Vegetable Curry Recipe
|Onion||1 , peeled and diced|
|Chuck steak||1 Pound, trimmed and cubed|
|Garlic||1 Clove (5 gm), crushed|
|Madras curry powder||2 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Tomato puree||1 Teaspoon|
|Potato||1 , peeled and diced|
|Onion||1 Small, peeled|
Serving size: Complete recipe
Calories 1742 Calories from Fat 965
% Daily Value*
Total Fat 109 g167.7%
Saturated Fat 33.3 g166.5%
Trans Fat 0 g
Cholesterol 302.4 mg
Sodium 2172.1 mg90.5%
Total Carbohydrates 96 g31.9%
Dietary Fiber 21.1 g84.5%
Sugars 15.1 g
Protein 91 g182.5%
Vitamin A 14.5% Vitamin C 148.9%
Calcium 26.2% Iron 90.5%
*Based on a 2000 Calorie diet
Toss the cubes of beef in flour and fry over a fairly high heat to brown.
When brown lower the heat, add the crushed garlic and sprinkle with curry powder and chilli and allow to saute for a few minutes.
Pour on the stock mixed with tomato puree and transfer to the casserole when liquid begins to simmer.
Add the potato, cover and simmer for 1 hour, add the salt.
Add cauliflower and cover for the last 25-30 minutes of cooking.
Taste and adjust seasoning before serving.
Garnish with thinly sliced onion rings.