Beef and Fruit Curry
1. In large skillet quickly cook beef, half at a time, in hot oil just until browned. Drain off fat. Drain pineapple, reserving juice. Set aside.
2. In 4- to 6-quart crockery cooker combine cereal, undrained tomatoes, onion, apricots, sugar, curry powder and red pepper. Stir in beef, drained pineapple and 1/2 cup of reserved pineapple juice. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.
3. Serve over hot rice. Sprinkle with cashews, if desired.
- 8 g Total fat
- 2 g Saturated fat
- 0 g Trans fat
- 50 mg Cholesterol
- 250 mg Sodium
- 61 g Carbohydrates
- 6 g Dietary Fiber
- 24 g Sugars
- 30 g Protein
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Nutritional Information
- 8 g Total fat
- 2 g Saturated fat
- 0 g Trans fat
- 50 mg Cholesterol
- 250 mg Sodium
- 61 g Carbohydrates
- 6 g Dietary Fiber
- 24 g Sugars
- 30 g Protein
Directions
1. In large skillet quickly cook beef, half at a time, in hot oil just until browned. Drain off fat. Drain pineapple, reserving juice. Set aside.
2. In 4- to 6-quart crockery cooker combine cereal, undrained tomatoes, onion, apricots, sugar, curry powder and red pepper. Stir in beef, drained pineapple and 1/2 cup of reserved pineapple juice. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.
3. Serve over hot rice. Sprinkle with cashews, if desired.