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A protein-rich stew made with meat and curry spices.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Meat curry stew (240 g) has 341 calories. That works out to 142 calories per 100 g. It contains 12 g of carbs, 28.8 g of protein, 19.2 g of fat and 2.9 g of fiber. Its 2.6 µg of B12 covers 110% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
341
KCAL / 240G
Carbs
12g
· 4% DV
Protein
28.8g
· 58% DV
Fat
19.2g
· 25% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 34% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 341 kcal | |
| Total fat | 19.2 g | 25% |
| Saturated fat | 7.44 g | 37% |
| Trans fat | 0.48 g | |
| Sodium | 912 mg | 40% |
| Total carbohydrate | 12 g | 4% |
| Fiber | 2.9 g | 10% |
| Protein | 28.8 g | 58% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 341 kcal |
| 1 tablespoon (medium) | 15 g | 21 kcal |
| 1 ounce (medium) | 28.4 g | 40 kcal |
| 1 piece (small) | 30 g | 43 kcal |
| 100 g | 100 g | 142 kcal |
| 1 serving (small) | 180 g | 256 kcal |
| 1 serving (large) | 250 g | 355 kcal |
| 1 cup (large) | 350 g | 497 kcal |
| 1 serving (extra large) | 350 g | 497 kcal |
Calculated from 142 calories per 100 g.
Meat curry stew is a slow-cooked dish of meat simmered with curry spices, aromatics, and liquid until tender. Recipes vary by region and household; some include tomatoes or coconut milk, while others use stock or water for the sauce.
Brown the meat first, then cook onions with the curry spices before adding liquid and simmering until the meat is tender. Browning builds flavor, and adding the spices briefly to the hot pan helps release their aroma without burning them.
Beef chuck, stewing beef, or lamb shoulder work well in meat curry stew because their connective tissue softens during slow cooking. Lean, quick-cooking cuts can become dry if simmered for a long time.
Cook meat curry stew gently with enough liquid and keep the pot covered. A steady simmer gives tougher cuts time to soften; boiling it hard can make the meat firmer and cause the sauce to reduce too quickly.
Curry powder or a curry spice blend is the usual starting point for meat curry stew. Depending on the style, cooks also use cumin, coriander, turmeric, ginger, garlic, or chili; taste the blend before adding extra heat.
Serve meat curry stew with rice, flatbread, or potatoes to soak up the sauce. A crisp salad or plain yogurt makes a refreshing contrast, especially when the stew is strongly spiced.
Yes, meat curry stew can be made in a slow cooker. For deeper flavor, brown the meat and soften the onions in a pan first, then transfer them with the spices and liquid; follow your cooker’s guidance for timing and liquid levels.
Yes, meat curry stew freezes well in airtight, portion-sized containers. Cool it promptly before freezing and thaw it in the refrigerator; reheat until steaming hot throughout. Potatoes may become softer or grainier after freezing.
Meat curry stew keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat until it is hot throughout.
To make meat curry stew less spicy, use a mild curry blend and leave out fresh or dried chili. If the finished stew is too hot, stir in plain yogurt or a little cream, or serve it with rice to soften the heat.
Vitamins
B12
2.64µg · 110% DV
B3
7.68mg · 48% DV
B6
0.43mg · 25% DV
B2
0.29mg · 22% DV
Minerals
Zinc
5.52mg · 50% DV
Phosphorus
348mg · 50% DV
Selenium
24µg · 44% DV
Sodium
912mg · 40% DV
Potassium ⭐
696mg · 20% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 341 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Meat curry stew brings pieces of meat together with curry spices in a slowly simmered, savoury sauce. Curry is associated with South Asian cooking, but there is no single standard recipe for this kind of stew: onions, tomatoes or other vegetables may be added, and the spice blend varies from kitchen to kitchen.
The meat becomes tender while the sauce grows rich and aromatic. Serve it with rice or bread to make a warming main meal; in many English-speaking homes, it also works well for batch cooking and leftovers. It is a protein-rich choice, with 12 g of protein per 100 g. For a lighter bowl, use a measured amount of oil and add extra vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.44g
MONOUNSATURATED
8.4g
POLYUNSATURATED
1.68g
Omega 6:3 ratio 6.9:1
Above the ideal 4:1 (6.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.