Common food
Beef curry with rice is a hearty, aromatic dish where tender chunks of beef are slow-simmered in a rich, spiced gravy and served over fluffy white rice. The texture is a satisfying contrast between the soft, yielding meat, the creamy sauce, and the distinct grains of rice. Nutritionally, it's a balanced meal providing a good source of protein for muscle maintenance alongside energy-rich carbohydrates.
People love it for the deep, complex layers of flavor from the curry paste and spices, which perfectly complement the rich beef. It's a universally comforting and versatile dish, adaptable to many regional spice profiles and heat levels.
The dish can be high in sodium from curry pastes and sauces, and the rice can cause a blood-sugar spike for some. To counteract this, opt for low-sodium broth or paste, and consider swapping white rice for brown rice or cauliflower rice to increase fiber and slow carbohydrate absorption.
Japanese Curry Rice, a national comfort food, was introduced to Japan via the British Navy in the late 19th century and was adapted into a milder, sweeter, and thicker stew.
| Water | 73.9 g |
| Energy | 119 kcal |
| Protein | 5.6 g |
| Total lipid (fat) | 4.0 g |
| Carbohydrate, by difference | 15.1 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 63.0 mg |
| Potassium, K | 187 mg |
| Sodium, Na | 314 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 7.4 ug |
| Vitamin C, total ascorbic acid | 5.4 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 32.0 ug |
| Folic acid | 22.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 48.0 ug |
| Choline, total | 18.5 mg |
| Vitamin B-12 | 0.33 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 28.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 281 ug |
| Carotene, alpha | 86.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 2710 ug |
| Lutein + zeaxanthin | 57.0 ug |
| Vitamin E (alpha-tocopherol) | 0.85 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.4 ug |
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.52 g |
| SFA 18:0 | 0.22 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.98 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 12.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Is beef curry with rice a healthy meal?
It can be a balanced meal offering protein, carbs, and fats. Its healthiness depends on the recipe—homemade versions with lean beef and controlled salt/oil are generally nutritious. Restaurant or pre-made versions may be higher in sodium and saturated fat.
How can I make it lower in calories?
Use a leaner cut of beef (like sirloin), increase the proportion of vegetables in the curry, and serve it with a smaller portion of rice or a non-starchy alternative like cauliflower rice.
Why is my beef curry tough?
Beef for curry needs slow cooking to break down connective tissue. Ensure you're using a suitable cut (like chuck or shin), and simmer it gently for at least 1-1.5 hours until tender.