Charlie's beef curry

Charlie's beef curry

Charlie's beef curry
  • Gluten-free
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Snack
  • South Asian
  • 3 hours or less
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Keen cook Charlie recently received a kidney transplant and helped us adapt this recipe for the Kidney Kitchen.

Chef

Charlie and Paul Ripley in the Kidney Kitchen
Charlie Frieland

Kidney Kitchen Chef

This flavour-packed curry is a comforting, high-energy meal low in salt, potassium, and phosphate, yet impressive enough to serve visitors!

Ingredients

2 tablespoons oil

2 teaspoons cumin powder

500g braising steak, diced

30g unsalted butter OR 2 tablespoons olive oil

1 teaspoon turmeric

400g can chopped tomatoes

½ teaspoon fenugreek seeds

Black pepper to season

2 large onions, chopped

6 garlic gloves, crushed

1 teaspoon chilli powder

5cm piece of ginger, finely grated

2 teaspoons ground coriander

1 teaspoon sugar

100g green beans (frozen or fresh, trimmed)

2 tablespoons double cream (optional)

2 teaspoons garam masala

½ small bunch coriander (10g)

240g uncooked rice, rinsed and drained

Method

  1. Step 1

    Preheat oven to 160°C / 140°C fan / gas mark 3. Heat 1 tablespoon of oil in a casserole dish over a medium-high heat. Season the beef with black pepper and fry in the dish for 5–8 minutes, turning with a pair of tongs halfway, until evenly browned. Set aside.

  2. Step 2

    Using the same dish, so you don’t lose the flavours, heat the remaining oil or butter, then add the onions and fenugreek seeds. Fry gently for 15 minutes, or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cumin and fry for 2 minutes. Add tomatoes, then refill empty can with water and add to mixture. Repeat, so there are 2 cans’ worth of water added. Stir in the sugar and bring to a simmer.

  3. Step 3

    Add the beef (or vegetable substitutes), put a lid on and cook in the oven for 1½–2 hours. Remove lid, add in the green beans and cook for a further 20 minutes.

  4. Step 4

    Cook the rice, according to packet instructions.

  5. Step 5

    Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with cooked rice.

Food facts

Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼ adult portion

Young child (age 5-9): ½ adult portion

Older child (age 10-13): ¾ adult portion

Teenagers (14+): 1 adult portion

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

Rice is the main source of carbohydrate, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following ingredient quantities, and serving sizes. It is also low in phosphate, but does contain some, mainly from the beef, so if you have been prescribed a phosphate binder, take as directed.

This recipe is high in protein, and suitable for those advised to eat more protein. If you have been advised to eat less protein, try halving the quantity of beef and replacing with a tin of drained, rinsed green or brown lentils.

For those needing to increase calories in their meals, add more cream.

If you need to reduce the amount of calories in this dish, leave out the cream and use less oil. To boost fibre in this dish, reduce the beef by half and replace with green or brown lentils.

Once cooked and cooled, the curry can be stored in an airtight container in the fridge and reheated for the following day. Rice is best eaten freshly made. Do not reheat.

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