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Rogan Josh curried beef & vegetables
2
| Prep | 5 min | |
| Cook | 10 min |
An Indian-inspired warming dish that may just become your new go-to on those colder nights!
- Extra virgin olive oil, 3 tbsp(s)
- Yellow onion, 1 small, finely chopped
- Rogan Josh curry paste, 3 tablespoon(s)
- Ground beef, extra lean, 9 oz(s)
- Low-sodium beef stock, ½ cup(s)
- Carrots, 1 medium, shredded
- Baby bok choy, 1 bunch(es), leaves separated, stems and leaves washed and shredded
- Red bell pepper, cooked, ½ pepper(s), cut into thin strips
- Red cabbage, 2 cup(s), shredded
Method
Heat a non-stick frying pan over medium heat. Add the oil and onion, cook, stirring occasionally for 2 minutes until soft. Add the curry paste, cook, stirring 1 minute. Add the ground beef. Increase the heat to high, cook stirring with a wooden spoon for 3 minutes to break up the beef. Add the stock and bring to a boil.
Add the carrot, bok choy stems and bell pepper. Cook, stirring for 1 minute. Add the cabbage and bok choy leaves, stir until just wilted. Remove from heat.
Spoon into 2 serving bowls and serve.
TIP: If you have spare dairy units, this dish is delicious when served with a dollop yogurt.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
2.6 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1.6 |
|
Ft
|
4 |
|
S
|
0 |
Nutrition Facts
| Calories | 489 |
| Total Fat | 32.8 g |
| - Saturated Fat | 6.5 g |
| Cholesterol | 79.1 mg |
| Sodium | 779 mg |
| Total Carbohydrate | 17.2 g |
| - Dietary Fiber | 4.6 g |
| - Total Sugars | 10.2 g |
| -- Added Sugars | 0 g |
| Protein | 32.5 g |
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