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Beef, Summer Squash and Sweet Potato Curry

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Beef, Summer Squash and Sweet Potato Curry
  • Prep 20 min
  • Total 30 min
  • Servings 6
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Mouth-watering beef, summer squash and sweet potato curry ready in just 30 minutes! Hearty beef skillet perfect for dinner!
Updated Aug 22, 2010

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition

420 Calories, 10g Total Fat, 22g Protein, 58g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4g
19%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
1030mg
43%
Potassium
980mg
28%
Total Carbohydrate
58g
19%
Dietary Fiber
4g
18%
Sugars
11g
Protein
22g
% Daily Value*:
Vitamin A
360%
360%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
30%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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