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Easy Indian Curry with Steak and Veggies

Tuesday, March 24th, 2015

Easy Indian Curry with Steak and Veggies

I recently discovered Sharwood brand Indian sauces at my local Costco and I’m in love! I make an effort to have sauces stocked up in my pantry. As long as I have a good sauce: marinara, curry, salsa, etc. I can typically add veggies and protein to whip up a yummy meal in less than 30 minutes. Especially on busy weeknights, Viagra Hapi

sauces are my savior!

Easy Indian Curry with Steak and Veggies

In typical fashion, this meal is just a combination of ingredients and leftovers that I already had in the fridge: grilled grass-fed flank steak left over from the weekend, shredded carrots, a yellow squash, onion, and one bell pepper.

Easy Indian Curry with Steak and Veggies

Easy Indian Curry with Steak and Veggies

You’ll need:

  • 1 lb cooked grass fed beef cut into thin slices then diced
  • 6 cups cooked quinoa
  • 1 yellow onion, diced
  • 1 yellow squash, cubed
  • 1 cup shredded carrots
  • 1 orange bell pepper, cubed
  • two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
  • 1 cup water
  • 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it’s much cheaper there!)
  • 1 tsp sea salt and pepper
  • several sprigs fresh cilantro as garnish

In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.

Easy Indian Curry with Steak and Veggies

Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured 1/2 a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. This way I make sure to get any extra sauce out of the jar as it tends to be thick and sticks to the edges! 

Stir at let simmer for about 20 minutes.

To serve, pour over quinoa (or plain zucchini noodles

if you want it to be paleo or carb free) and garnish with fresh chopped cilantro. Enjoy!

Easy Indian Curry with Steak and Veggies

This is such a fast and easy meal to make anytime. The best thing about this type of recipe is that you can make a million variations using whatever you have at home! I think any of the following would be delicious!

Veggies:

  • broccoli
  • zucchini/yellow squash
  • peas
  • carrots
  • mushrooms
  • bell peppers
  • cauliflower
  • green beans
  • kale
  • spinach
  • onions
  • collard greens

Protein

  • chicken
  • chickpeas
  • lentils
  • steak
  • lamb
  • bison (I’ve made this recipe using ground bison – also grass fed from Costco – and it was delicious!)
  • ground turkey

I hope this recipe inspires you to stock your pantry with healthy sauces, they really do come in handy!

3.7 from 3 reviews
Easy Indian Curry with Steak and Veggies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Indian
Serves: 6
Ingredients
  • 1 lb cooked grass fed beef cut into 1 inch slices
  • 4 - 6 cups cooked quinoa
  • 1 yellow onion, diced
  • 1 yellow squash, cubed
  • 1 cup shredded carrots
  • 1 orange bell pepper, cubed
  • two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
  • 1 cup water
  • 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it's much cheaper there!)
  • 1 tsp sea salt and pepper
  • several sprigs cilantro as garnish
Instructions
  1. In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.
  2. Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured ½ a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. That way I made sure to get any extra sauce out of the jar as it tends to be rather thick and sticks to the edges!
  3. Stir at let simmer for about 20 minutes.
  4. To serve, pour over quinoa (or plain zucchini noodles if you want it to be paleo) and garnish with chopped cilantro. Enjoy!

Easy Indian Curry with Steak and Veggies

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4 Responses to “Easy Indian Curry with Steak and Veggies”

  1. Penn March 27, 2015 at 11:04 pm #

    Yummy!

  2. Penn March 27, 2015 at 11:06 pm #

    Oops! I meant great!

  3. Linda March 30, 2015 at 7:18 pm #

    thanks!

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