Fusilli With Curried Beef and Cauliflower

Yield: 4 servings (serving size: 1 cup pasta and 1 cup meat mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 16%
  • Fat: 6.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.3g
  • Carbohydrate: 54.9g
  • Fiber: 5g
  • Cholesterol: 38mg
  • Iron: 4.8mg
  • Sodium: 419mg
  • Calcium: 106mg


  • 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)


  1. Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.
  2. 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.
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