Curried Beef with Potatoes and Peas



4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 310
Caloriesfromfat 27 %
Fat 9.4 g
Satfat 2.8 g
Monofat 4.7 g
Polyfat 0.6 g
Protein 29.1 g
Carbohydrate 25.7 g
Fiber 4.7 g
Cholesterol 70 mg
Iron 4 mg
Sodium 579 mg
Calcium 34 mg


1 pound ground round
1 cup chopped onion
1 cup frozen green peas
2 teaspoons olive oil
2 cups red potatoes, peeled and cut into 1/2-inch cubes (about 3/4 pound)
1 cup fat-free, less-sodium chicken broth
2 1/2 teaspoons curry powder
1 tablespoon mango chutney (such as Sharwood's Major Grey)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh cilantro (optional)


Cook beef and onion in a large nonstick skillet over medium-high heat until browned; stir to crumble. Stir in peas.

While the meat mixture is cooking, heat oil in a large nonstick skillet over medium-high heat. Add potatoes; cook 8 minutes or until lightly browned. Add broth and curry; cook for 2 minutes. Add potato mixture, chutney, salt, and pepper to meat mixture; simmer 1 minute. Sprinkle with cilantro, if desired.