23 Ingredients
  • 1 small turnip, peeled and thinly sliced
  • 1 carrot, thinly sliced
  • 2 cups cold leftover Slow-Cooker Beef Curry, recipe follows
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 1 14-ounce package refrigerated pie dough (2 rounds)
  • 1 small shallot, thinly sliced
  • 3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dijon or whole-grain mustard, plus more for dipping
  • 1 5-ounce package baby arugula (about 8 cups)
  • 1/2 cup fresh parsley
  • 2 1/2 pounds cubed beef stew meat
  • 1 pound small red-skinned potatoes, quartered
  • 2 tablespoons Madras curry powder
  • 1 1/4 teaspoons ground cumin
  • 2 tablespoons finely chopped peeled ginger
  • 2 large cloves garlic, grated
  • Kosher salt and freshly ground pepper
  • 5 slices naan bread
  • 2 15-ounce cans diced fire-roasted tomatoes
  • 1 1/4 cups fresh cilantro
  • 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar
Nutrition
1285
64% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

82% 54

Saturated

73% 15

Trans

- 1

Monounsaturated

- 26

Polyunsaturated

- 11

Carbs

41% 124

Carbs (net)

- 108

Fiber

67% 17

Sugars

- 10

Sugars, added

- 0

Protein

161% 80

Cholesterol

60% 179

Sodium

87% 2078

Calcium

30% 299

Magnesium

43% 179

Potassium

53% 2502

Iron

80% 14

Zinc

159% 18

Phosphorus

130% 911

Vitamin A

27% 246

Vitamin C

86% 77

Thiamin (B1)

179% 2

Riboflavin (B2)

79% 1

Niacin (B3)

137% 22

Vitamin B6

185% 2

Folate equivalent (total)

54% 216

Folate (food)

- 113

Folic acid

- 61

Vitamin B12

268% 6

Vitamin D

76% 11

Vitamin E

30% 5

Vitamin K

165% 197

Sugar alcohols

- 0

Water

- 624
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