Fusilli With Curried Beef and Cauliflower

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

More From Cooking Light

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fusilli With Curried Beef and Cauliflower Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy