Fusilli With Curried Beef and Cauliflower



4 servings (serving size: 1 cup pasta and 1 cup meat mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 389
Caloriesfromfat 16 %
Fat 6.8 g
Satfat 2 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 25.3 g
Carbohydrate 54.9 g
Fiber 5 g
Cholesterol 38 mg
Iron 4.8 mg
Sodium 419 mg
Calcium 106 mg


1 cup no-salt-added beef broth
1/2 cup plain fat-free yogurt
1 tablespoon cornstarch
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 pound lean, boned sirloin steak, cut into 1/2-inch cubes
Cooking spray
4 cups small cauliflower florets
1/2 cup water
1 cup frozen green peas, thawed
4 cups hot cooked fusilli (about 8 ounces uncooked twisted spaghetti)


Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add meat, and sauté 5 minutes or until browned. Remove from skillet, and set aside. Wipe skillet dry with paper towels. Coat skillet with cooking spray; place over medium heat until hot. Add cauliflower; sauté 3 minutes. Add water; cover, reduce heat, and simmer 4 minutes. Return meat to skillet; stir in broth mixture and peas. Bring to a boil; cook 2 minutes, stirring gently. Serve over pasta.

September 1997
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