Curried Beef with Potatoes and Peas

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 27%
  • Fat: 9.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.1g
  • Carbohydrate: 25.7g
  • Fiber: 4.7g
  • Cholesterol: 70mg
  • Iron: 4mg
  • Sodium: 579mg
  • Calcium: 34mg


  • 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)


  1. Cook beef and onion in a large nonstick skillet over medium-high heat until browned; stir to crumble. Stir in peas.
  2. 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.
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