Beef and vegetable curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Top round steak, trimmed of all visible fat and thinly sliced |
| 1 | medium | Onion, sliced |
| 3 | cloves | Garlic, minced |
| 1 | medium | Carrot, sliced (2/3c.) |
| 1 | Red bell pepper, seeded and cut into 1\" pieces | |
| 8 | ounces | Fresh mushrooms, quartered |
| ⅔ | cup | Lite coconut milk* |
| 1 | tablespoon | Curry powder |
| 1 | tablespoon | Fish or soy sauce |
| 4 | cups | Cooked (without salt or margarine) rice |
Directions
Spray large nonstick saucepan or Dutch oven with dooking spray. Heat over medium high heat until hot. Add beef; cook, stirring occasionally, until no longer pink. Add garlic and onion; cook about 30 seconds. Add all remaining ingredients except rice. Cover and cook 10-15 minutes or until beef is tender, stirring occasionally. Serve over rice.
*to substitute for coconut milk: ¾ cup skim milk, 2 ts cornstarch, 1 ts coconut extract.
Per serving: 350 calories, 20g pro., 56g carb., 3g fiber, 5g fat, 34mg chol., 630mg sodium, 700mg pot., 3 starch, 1½ lean meat, 1 ½ vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95.
Submitted By CAROLYN SHAW On 01-07-95