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Beef, Summer Squash and Sweet Potato Curry

Mouth-watering beef, summer squash and sweet potato curry ready in just 30 minutes! Hearty beef skillet perfect for dinner!

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( 4 Ratings)

4 Ratings

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4 Stars 25%

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Member Reviews ( 3 )

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Prep Time 20 min
Total Time 30 min
Servings 6

Ingredients

1: cup uncooked regular long-grain white rice

2: cups water

1: lb lean (at least 80%) ground beef

1: medium onion, chopped (1/2 cup)

1: tablespoon grated gingerroot

2: tablespoons curry powder

1: teaspoon ground cumin

1: teaspoon salt

1: large sweet potato, peeled, cut into 1/2-inch cubes (3 cups)

1: can (14.5 oz) diced tomatoes, undrained

1: cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

2: medium zucchini, cut in half lengthwise, then cut crosswise into 1/2-inch slices (2 cups)

1/2: cup plain yogurt

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Directions

1 Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.
2 Add gingerroot, curry powder, cumin and salt to skillet; cook 1 minute, stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until potato is almost tender. Stir in zucchini. Cover; cook 5 to 10 minutes longer or until potato and zucchini are just tender.
3 Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.

EXPERT TIPS

Expert Tips

Fresh unpeeled gingerroot, tightly wrapped, can be frozen up to 6 months. To use, slice off a piece of frozen ginger and return the rest to the freezer.

Curry powder is a blend of several spices, such as turmeric, coriander, cumin and fenugreek. To ensure maximum freshness and flavor, keep ground spices for only 1 year.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4g, 4% Trans Fat 1/2g 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 1030mg; 1030%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 4g 4% Sugars 11g 11% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 360%;
Vitamin C: 25%;
Calcium: 20%;
Iron: 30%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 9/11/2012 12:19:50 AM REPORT ABUSE jezannie said:

Rating:

I loved this dish, I will be making it again and again! I doubled the zuchini because that is how much I had, and I love zuchini. I also did heaping tablespoons of curry (2), fresh grated ginger (1) and cumin (1)...yes Tbsp of cumin even though recipe calls for teaspoon. I LOVE Indian spices. I also make a mix of brown and wild rice as I don't like white rice. This is a favourite dish now!

This reply was: Helpful Inspiring

Posted 4/15/2012 6:59:54 PM REPORT ABUSE Pepper0122 said:

Rating:

I changed this recipe a little but it was still really great. It was very spicy. I love curry and this I thought was more hot than regular red curry. I didn't have ginger root so just used ginger powder. I also put yellow squash in it as well as zucchini. I didn't put any Cumin spice because I didn't have any. I used small amount of sour cream instead of yogurt. As the other review mentioned I used cube steak instead of ground beef. Overall it was great.

This reply was: Helpful Inspiring

Posted 3/23/2011 6:47:13 PM REPORT ABUSE Lorna said:

Rating:

It was excellent. A little too spicy for my taste, but my guy loved it. Less Cumin next time for me, and we used much more yogurt than called for. We also used a chopped steak instead of ground beef. Very good.

This reply was: Helpful Inspiring