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Beef and Vegetable Curry

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By Pillsbury Kitchens
Updated Nov 10, 2010
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Add something spicy to your family’s Indian dinner! Serve this delicious beef and vegetable curry over rice - a dish that’s ready in 25 minutes.

Beef and Vegetable Curry

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 4
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Ingredients

  • 4 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
  • 1/2 lb. boneless beef top round steak, thinly sliced
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 1 medium carrot, sliced (2/3 cup)
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 (8-oz.) pkg. fresh whole mushrooms, quartered
  • 2/3 cup lite coconut milk*
  • 1 tablespoon curry powder
  • 1 tablespoon fish sauce or soy sauce

Instructions

  • Step 
    1
    While rice is cooking, spray large nonstick saucepan or Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook until no longer pink, stirring occasionally. Add onion and garlic; cook about 30 seconds.
  • Step 
    2
    Add all remaining ingredients except rice. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until beef is tender, stirring occasionally. Serve over rice.

Nutrition

310 Calories
5g Total Fat
19g Protein
46g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
35mg
12%
Sodium
340mg
14%
Total Carbohydrate
46g
15%
Dietary Fiber
4g
16%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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