Low Sodium Beef Shashlik Curry

Elevate your weeknight dinner with this flavorful and heart-healthy Low Sodium Beef Shashlik Curry, a dish that’s perfect for those watching their salt intake without compromising on taste. Tender sirloin cubes are marinated in a fragrant blend of low-sodium yogurt, garlic, ginger, and warming spices like cumin, coriander, and garam masala, ensuring every bite is packed with bold, aromatic flavors. Simmered alongside vibrant bell peppers and onions in a creamy, unsweetened coconut milk sauce, this curry offers a rich yet balanced taste profile without relying on excessive sodium. The addition of fresh cilantro and a spritz of lemon juice provides a refreshing finish to this hearty one-pan meal. Ready in just over an hour, this wholesome dish is ideal for family dinners or meal prep and pairs beautifully with steamed rice, naan, or a simple salad.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Beef sirloin, cut into 1-inch cubes
• 120 ml Plain low-sodium yogurt
• 4 pieces Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 2 pieces Bell peppers, any color, cut into 1-inch pieces
• 1 piece Onion, large, cut into chunks
• 2 tablespoons Tomato paste
• 400 ml Canned coconut milk, unsweetened
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.5 cup Fresh cilantro, chopped

Directions

Step 1

In a large bowl, combine the yogurt, garlic, ginger, cumin, coriander, turmeric, garam masala, and red chili powder. Mix well.

Step 2

Add the beef cubes to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for a deeper flavor.

Step 3

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the marinated beef cubes and sear them for about 5-7 minutes, until browned on all sides. Remove beef from the pan and set aside.

Step 4

In the same pan, add the remaining tablespoon of olive oil. Toss in the bell peppers and onion chunks, and sauté until they start to soften, about 5 minutes.

Step 5

Stir in the tomato paste and cook for another 2 minutes, ensuring it is well incorporated with the vegetables.

Step 6

Pour in the coconut milk and bring the mixture to a simmer. Allow it to simmer for 10 minutes, letting the sauce thicken slightly.

Step 7

Return the beef cubes to the pan, along with any juices. Stir to combine, and let the curry simmer gently for an additional 15 minutes, or until the beef is tender.

Step 8

Stir in the lemon juice, and cook for another minute.

Step 9

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1597.4g)

Amount per serving	% Daily Value*
Calories	2757.3

Total Fat 207.0g	0%
Saturated Fat 121.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 382.5mg	0%
Sodium 488.3mg	0%
Total Carbohydrate 83.7g	0%
Dietary Fiber 24.1g	0%
Total Sugars 41.2g
Protein 154.9g	0%

Vitamin D 0IU	0%
Calcium 549.0mg	0%
Iron 38.7mg	0%
Potassium 4519.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 22.0%

Carbs: 11.9%