Low Sodium Potato and Beef Curry

Savor the rich, comforting flavors of this Low Sodium Potato and Beef Curry—an irresistible one-pot meal designed to delight without compromising on heart health. Tender cubes of beef chuck and buttery potatoes are simmered to perfection in a fragrant, spice-infused sauce made with creamy coconut milk, fresh ginger, and aromatic curry powder. This dish prioritizes flavor over salt, using a medley of ground spices and a splash of fresh lemon juice for a vibrant, well-rounded taste. With a prep time of just 20 minutes and no-fuss simmering, it’s the perfect choice for a hearty yet wholesome dinner. Serve this low sodium curry piping hot, topped with a sprinkle of fresh cilantro, for a satisfying, guilt-free feast that’s easy to love.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 pound beef chuck, cut into cubes
• 3 medium potatoes, peeled and cubed
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 cups low sodium beef broth
• 1 cup coconut milk
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 tablespoons olive oil
• 0.25 cup fresh cilantro, chopped for garnish
• 0.5 teaspoon fresh ground black pepper
• 1 lemon, juiced

Directions

Step 1

Heat the olive oil over medium heat in a large pot or Dutch oven.

Step 2

Add chopped onions and sauté until they become translucent, about 5 minutes.

Step 3

Stir in garlic and ginger, cooking for another 2 minutes until fragrant.

Step 4

Increase the heat to medium-high. Add the beef cubes to the pot, browning them on all sides. This should take about 5-7 minutes.

Step 5

Reduce the heat to medium. Stir in the curry powder, ground coriander, ground cumin, and ground turmeric, coating the beef evenly with the spices.

Step 6

Add the tomato paste to the pot and stir it into the beef, cooking it for another 2 minutes.

Step 7

Pour in the low sodium beef broth and coconut milk, stirring well to combine. Bring the mixture to a boil.

Step 8

Once boiling, add the cubed potatoes to the pot. Reduce the heat to low, cover, and let the curry simmer for 60 minutes, stirring occasionally.

Step 9

Check the tenderness of the beef and potatoes. If they're not tender, continue cooking for an additional 15-30 minutes.

Step 10

Once cooked, add fresh ground black pepper and the juice of one lemon to the curry. Stir well.

Step 11

Adjust seasoning as needed, though additional salt should be avoided to keep it low sodium.

Step 12

Serve hot, garnished with chopped cilantro.

Nutrition Facts

Serving size	(2178.6g)

Amount per serving	% Daily Value*
Calories	2132.8

Total Fat 122.2g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 317.5mg	0%
Sodium 4740.8mg	0%
Total Carbohydrate 169.4g	0%
Dietary Fiber 16.3g	0%
Total Sugars 33.3g
Protein 96.1g	0%

Vitamin D 0IU	0%
Calcium 330.9mg	0%
Iron 30.9mg	0%
Potassium 5543.5mg	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: 50.9%

Protein: 17.8%

Carbs: 31.3%