Savour the warmth of this Beef and Potato Curry – tender lean beef and golden potatoes, all cooked in a fragrant blend of cumin, coriander, garam masala, and turmeric. Simmered in a rich, spiced sauce, this dish is perfectly balanced, full of depth, and bursting with flavour.
This curry came about when I defrosted some beef with no clear plan, and it turned out there wasn’t quite enough for the whole family. Adding baby potatoes not only stretched the dish but turned out to be the perfect pairing, as they soak up all those incredible spices. While potatoes in curry might be more of a British twist, my North Indian friend assures me it’s a tasty one – she often adds them too! For a vegetarian option, swap the beef for cauliflower or other veggies, and you’ll still have a winner.
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Calories in Beef and Potato Curry
This recipe serves 5 and is 320 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Lean diced beef (stewing beef): A tender cut perfect for slow cooking in curries, offering rich flavour while remaining lean.
- Golden baby potatoes: Ideal for soaking up all the spices and adding a buttery, soft texture to the dish.
- Canned tomatoes: Forms the base of the curry with a lovely tang. Choose a good-quality brand for the best results. I prefer one without citric acid in the ingredients, where the sauce is rich and full of flavour.
- Stock: Enhances the depth of flavour in the sauce. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Fresh tomato: Adds a fresh and juicy touch to balance the spices.
- Spice mix: A blend of cumin, coriander, cumin seeds, garam masala, chilli powder, turmeric, cloves, cardamom, and bay leaves for a warm, aromatic, and perfectly spiced curry.
- Onion: The base for a sweet and savoury foundation.
- Garlic and ginger: Bring a robust depth and a fresh zing to the dish.
- Low-calorie spray: Keeps the curry light without compromising on flavour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This dish is versatile, so feel free to make it your own by swapping ingredients to suit your tastes or what you have available. Whether you want to change up the protein or experiment with different vegetables, there are plenty of ways to personalise this curry.
- Diced lamb: Swap the beef for lamb for a richer, more gamey flavour.
- Sweet potato or butternut squash: Replace potatoes with sweet potatoes or butternut squash; they may soften quicker, so adjust cooking times.
- Spinach: Add leafy greens like spinach towards the end of cooking for a fresh, vibrant contrast to the spiced curry.
- Coconut milk: For a creamier curry, add coconut milk to the sauce towards the end, giving it a rich, velvety texture and a hint of sweetness.
- Cauliflower: For a lighter version, use cauliflower florets in place of potatoes for a low-carb alternative. Cauliflower cooks much quicker, so add it in the last 10-15 minutes of cooking to avoid overcooking.
Feel free to get creative and adjust the dish to your preference—there are no rules when it comes to curry!
Simple Mint Yoghurt Sauce for Curry
This refreshing mint yoghurt is the perfect topping for your curry, adding a creamy, zesty contrast. It’s incredibly easy to make—just mix a few simple ingredients and you’re ready to go!
Ingredients:
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh coriander (cilantro)
- ½ cup (125g) plain fat-free yoghurt
- 2 teaspoons lemon juice
- Granulated sweetener (to taste)
- Pinch of salt
Instructions:
- In a small bowl, combine the chopped fresh mint and coriander with the plain fat-free yoghurt.
- Add the lemon juice and a little granulated sweetener to taste.
- Stir in a pinch of salt.
- Mix everything well and serve a dollop on top of your curry for a refreshing, creamy contrast.
This quick and delicious mint yoghurt is the perfect finishing touch for your dish!
Sides for Lamb and Potato Curry
To complement your rich and flavorful lamb and potato curry, here are some delicious sides that will round out your meal perfectly:
- Mint Yoghurt: A cooling, creamy addition that pairs wonderfully with the spiced curry. See recipe above.
- Greek Yoghurt Naan: Soft, pillowy naan is a must for scooping up that rich curry sauce. (Check out my recipe for homemade naan here!)
- Plain basmati rice: Light and fluffy, the ideal base for soaking up the curry’s flavours.
- Pilau rice: For something a little more aromatic, pilau rice adds a subtle spiced fragrance to your plate. I love this Sweet Corn Pilau Rice of this Zucchini Pilau Rice
- Poppadums: Crispy and light, poppadums are a great crunchy side. You can cook them in the microwave for a quick and low-calorie option.
- Roasted veg: Roasted cauliflower is a great choice to add a caramelised, slightly smoky flavour that pairs beautifully with the curry.
- Cauliflower rice: A low-carb alternative to regular rice, cauliflower rice is perfect if you're watching your carbs but still want something to complement the curry. Try this delicious Roasted Cauliflower Rice recipe
These sides are perfect for balancing the bold flavours of your lamb and potato curry, whether you’re looking for something traditional or a lighter, low-carb option.
More Curry Recipes
If you're a fan of curries, be sure to explore these delicious curry recipes on Slimming Eats:
see more Curry Recipes
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Beef and Potato Curry
Yes, this curry freezes really well! Simply allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. When ready to eat, defrost it in the fridge overnight and reheat thoroughly.
The curry will last for up to 3 days in the fridge when stored in an airtight container. Be sure to reheat it thoroughly before serving.
Absolutely! This curry actually tastes even better the next day as the flavours have time to meld. Just store it in the fridge and reheat when ready to serve.
Yes, you can substitute the beef with diced lamb for a different flavour.
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Recipe Card
Beef and Potato Curry
Delicious Beef and Potato Curry – tender lean beef and golden potatoes, all cooked in a fragrant blend of cumin, coriander, garam masala, and turmeric. Simmered in a rich, spiced sauce, this dish is perfectly balanced, full of depth, and bursting with flavour.
Ingredients
- low calorie spray
- 1 large onion, finely chopped
- 1 large tomato, deseeded and chopped
- 1 teaspoon cumin seeds
- 3 cloves of garlic, crushed
- 2 teaspoons of grated ginger root
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric
- ½ teaspoon of hot chilli powder
- 600g (21oz) of lean diced beef (stewing beef), raw
- 600g (21oz) of small golden potatoes, halved
- 400g (14oz) can of chopped tomatoes (in rich tomato sauce)
- 240ml (1 cup) of chicken stock
- 4 cloves
- 4 green cardamom pods
- 2 bay leaves
- handful of fresh coriander, chopped
Instructions
- Spray a deep pot with low-calorie spray and heat over medium heat.
- Add the onion and fry until softened, about 5 minutes.
- Add the garlic and ginger, frying for an additional 30 seconds.
- Stir in the fresh chopped tomato, followed by the cumin seeds, ground cumin, coriander, turmeric, chilli powder, and garam masala. Fry for a few more minutes until the tomato breaks down, adding a couple of tablespoons of water to create a paste-like consistency and prevent the spices from burning.
- Add the beef and potatoes, stirring until everything is evenly coated in the spices.
- Pour in the canned tomatoes, stock, cloves, cardamom, and bay leaves. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 1 hour and 15 minutes.
- Check halfway through, and if the curry looks too dry, add a little more stock.
- Stir in the freshly chopped coriander and season with salt and black pepper to taste.
- Serve with your choice of sides and enjoy
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Gluten Free Friendly - use gluten free stock
- Freezer Friendly ❄️
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Nutrition Information
Yield 5 Serving Size 1 SERVINGAmount Per Serving Calories 320Total Fat 8gSaturated Fat 3gCholesterol 83mgSodium 393mgCarbohydrates 31gFiber 5gSugar 5gProtein 32g
Irina says
This recipe is great. When I do SP days I substitute potatoes with red chilli ,but the taste is wonderful anyway. My husband and his friends are curry "experts" :),they approved this recipe.!!thank you.
Jenny says
great recipe I have just been told to lower cholesteral so this recipe came up on my "low cholesteral recipe" search - the family never noticed so thank you so much.
Moira Fox says
We had this for dinner today. Absolutely lovely. I made it because I had potato that needed to be used and am so pleased I did. Going to freeze the left overs for OH to take to work at some point
Tina says
Do you put the meat in whole or cut it in cubes?
Shevy (Slimming Eats) says
Hi Tina, it is cut up
Lorraine says
Do we know how many calories are in this per portiin please? (If served without rice)
Many thanks
Shevy (Slimming Eats) says
Hi Lorraine - the calories haven't been calculated for this one yet, I will get it updated as soon as possible. Thanks
Danielle Sweeney says
Amazing!! Made other curries before that I wasn’t too keen on, but this is definitely a favourite of mine now!! Sooooo good!! Can’t wait to try other recipes!
Shevy (Slimming Eats) says
I am glad you enjoyed this Danielle. I love Indian food, so it's important to get my recipes as authentic as possible, so I can enjoy them at home for less syns than having a take away. Thank you for taking the time to comment.
Hannah says
Can this be done in a slow cooker?
Shevy (Slimming Eats) says
Yes I think it will work fine in a slow cooker.
Heather says
I just wanted to check what kind of stock you use?
Shevy (Slimming Eats) says
Hi Heather, I either use homemade or I buy cartons of fat free broth which is free. But any broth/stock is fine. Just check the instructions if using cubes/powder etc so that you get the correct ratio for mls you need.
Vivienne Pennington says
Could you ,make this in the instant pot?
Katie Hall says
Hi - when do you add the green chilli? I just made this and knew I was missing something!
Shevy (Slimming Eats) says
Thanks for spotting, you add it at the same time as the cardamom pods. I'll get that updated.
Steve Jones says
Hi. I know this is a silly question, but is it beef stock that needs to be used here?
Many Thanks!
Shevy (Slimming Eats) says
yes you can use beef stock, but vegetable is fine too.
Karen says
Could you change the beef to chicken.
Shevy (Slimming Eats) says
yes you sure could, you may want to cook for a slightly less time though.
Janet says
I have ground cumin and cardamom. Could I use these instead of cumin seeds and cardamom pods?
Siobhan (Slimming Eats) says
yep those should be fine.
Tracey says
This is BEST curry .... I've struggled to find a beef curry I like but this is amazing Thank you Siobhan!
Rachael says
Hi, what can be used instead of Roma tomatoes?
Siobhan (Slimming Eats) says
you can use any tomatoes if you can't get roma. 🙂
Elizabeth Jackson says
This is a great recipe so simple yet so delicious
Wendy Goddard says
Made this for the first time tonight. Absolutely delicious. Highly recommended.
Shirley Robison says
I would love to try this recipe but what is passata ?
Siobhan (Slimming Eats) says
Passata is sieved crushed tomatoes, available at the majority of grocery stores in a tall bottle or carton.